Easy to whip, returns excellent yields, holds well after whipping, resists cracking and bleeding, copes well under heat during reduction and is made using a halal approved gelatine. Milk fat: Minimum 35% Whipping: Can be whipped, produces stable whip. Heating: Will withstand some heat. Bring cream to a gentle simmer, but don't boil then cool. Freezing (in food after cooking): Not suitable for freezing/thawing. Ideal for: Cheesecakes, apple strudel, sweet cakes, fruits, savoury and sweet sauces, and rice puddings.