Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Acid + Cream and curdling solutions


Home Cooking 2

Acid + Cream and curdling solutions

hungryabbey | Jul 16, 2011 07:13 PM

I was making a cold dessert soup with melon, yogurt, and citrus. But to make it a bit more rich, I added a bit of heavy cream at the end. Obviously, it curdled. Is there anything I can do about this to prevent the minor curdling? Is there a specific ratio I need to consider? Is there an order to add it?
In total, I used the juice from 1 lime and 1/2 a lemon and about 2 tbsp cream. Any suggestions??

Want to stay up to date with this post?

Recommended From Chowhound