CREMA CHANTILLY

Stabilizer Recipe

 

Ingredients

• Plain Powdered Gelatin 1 teaspoon
• Cold Water 1-1/2 tablespoons
• Boiling Water 1-1/2 tablespoons

Instructions

1. Bloom the gelatin in the cold water.
2. Let stand about 5 minutes.
3. Add the boiled water to the gelatin mixture and stir to dissolve.
4. Use immediately in the recipe below

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Stabilized Whipped Cream Recipe

 

If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.

Yield: 3¾ Cups

Ingredients

• 2 cups Heavy Cream
• ¼ cup Granulated or Confectioners Sugar (adjust to taste if you like sweeter or less sugar)
• The entire stabilizer recipe from above

Instructions

1. First prepare the gelatin stabilizer from above. reserve.
2. Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
3. Whip to soft - medium peaks and then add the melted stabilizer all at once (see video demo)
4. Continue to whip for a few seconds longer until desired consistency.
5. Use immediately on your cakes and desserts

Notes

Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.