Vegetable cream is warmer to the palate, has more structure and allows you to display high gelato. Vegetable cream does not loose volume and keeps longer as it is not as fragile as natural heavy cream. This is a substitute for fresh or long life cream. Easy and compact to stock, easy to dose. (Hot and Cold process)
Vegetable cream recipe: 1000gr very cold full-cream milk, 500gr Montelenka. Can be mixed with whisk or planetary mixer for 4 minutes to obtain whipped cream.
Package: 20 x 1 Kg.