I've want to make the chocolate soufflé that was in February 2008 issue. It calls for 1 tablespoon of heavy cream. I don't usually keep this on hand because is spoils before I can use it up. Is there a substitute that would work for the soufflé? If not, what's the best way to store heavy cream so that it will keep as long as possible? I have a Food Saver with the canister vaccuum attachment, would that work?
My mom freezes heavy cream, in the unopened half-pint container, so she has it on hand when she needs it. I've used her thawed heavy cream and it works very well. Freezing doesn't seem to affect its ability to make smooth, creamy whipped cream, so it should be okay for your souffle recipe as well.
I think you could also freeze the leftover cream - vacuum pack in the foodsaver and then freeze. Hope this helps!
