Homecook novice
Assistant Cook
Hello everyone!
I am new and hope I have posted this in the correct place.
I'm making chocolate fondant with lemon cream and have been having issues with something and hopefully someone can help.
I was wanting the cream, which is double cream and not whipped at all, to be a bright and vibrant yellow. I added a few drops of yellow food colouring into the cream and the colour altered slightly, so i added more until i got the desired colour. Unfortunately, the cream tasted horrible! Almost an acrid, chemical taste. I ditched the lot as it was unfit for consumption.
Can anyone tell me what i did wrong, or whether it is even possible to colour double cream this way?
I know one can colour whipped cream quite easily, but doing it in liquid form seems to have stumped me.
Thanks in advance, and hellooo again
I am new and hope I have posted this in the correct place.
I'm making chocolate fondant with lemon cream and have been having issues with something and hopefully someone can help.
I was wanting the cream, which is double cream and not whipped at all, to be a bright and vibrant yellow. I added a few drops of yellow food colouring into the cream and the colour altered slightly, so i added more until i got the desired colour. Unfortunately, the cream tasted horrible! Almost an acrid, chemical taste. I ditched the lot as it was unfit for consumption.
Can anyone tell me what i did wrong, or whether it is even possible to colour double cream this way?
I know one can colour whipped cream quite easily, but doing it in liquid form seems to have stumped me.
Thanks in advance, and hellooo again