Chantilly Cream (stabilized)
A whipping cream stabilized with gelatin
Servings: 8
Cost: $3
Ingredients
- 200 g Heavy Whipping cream
- 20 g Sugar
- ½ tsp Gelatin Unflavored
Instructions
- From the original 200g of heavy whipping cream, reserve about 15g and place in small glass (I use a shot glass). Mix in the gelatin powder until mostly dissolved. Heat the gelatin/cream mixture in the microwave for about 15 seconds. Continue mixing until the gelatin is fully dissolved. Let cool for a few minutes.
- Add the remaining 185g of whipping cream, add the sugar and place in KitchenAid mixer with whip attachment. Whip until whipping cream just starts to form. Wipe down the sides to make sure the sugar is fully incorporating and continue mixing until you are about 90% of the way done.
- Now add the mostly cool gelatin mixture to the KitchenAid bowl while the mixer is on full speed. Continue mixing until the whipping cream is at the right consistency.