and turn the stiff cream into a pourable one.
When stored for any time, creams should
be protected against the formation of the
leathery skin that results from evaporation,
which concentrates and toughens the surface
layer of protein and starch. Butter can be
dotted onto the warm surface, where the milk
fat will melt and spread into a protective
layer; and sprinkled sugar will form a layer of
concentrated syrup that resists evaporation.
The most straightforward solution is to press
waxed paper or buttered parchment directly
onto the cream. Avoid plastic wrap; its
plasticizing chemicals tend to migrate into
fat-rich foods.
A Medieval Cheesecake
Tart de bry
Take raw yolks of eggs, and good fat
cheese, and dress it, and mix it well
together; and add powder of ginger, and of
cinnamon, and sugar, and saffron, and put