Cream of cream
4 servings
30 minutes
Cream made from whipped cream is a refined and airy delicacy from French cuisine, where sophistication and simplicity find the perfect blend. Its delicate texture melts in the mouth thanks to the whipped cream, leaving a sweet vanilla aroma. The addition of gelatin makes the cream stable, while powdered sugar gives it a soft sweetness. Initially, such creams were used as a base for desserts like mousses and soufflés but over time became a full decoration for cakes and pastries. The cream perfectly complements fruits, chocolate or nuts, turning them into an exquisite treat. This recipe embodies the elegance of French cuisine where a minimal set of ingredients creates delightful taste and texture.
1
Pour the cream into a pot, place it on ice or in cold water, and whip until thick foam forms (the foam should hold on the spoon).
- Heavy cream 35% fat: 1 glass
2
In whipped cream, while continuously whipping, gradually add powdered sugar, add a little vanillin, and pour in the gelatin in a thin stream. The gelatin should be dissolved in 1/4 cup of boiling water beforehand.
- Icing sugar: 0.5 glass
- Vanillin: 0.3 teaspoon
- Gelatin: 10 g
