Recipe from the Junior
Ever wonder why the whipping cream decoration at the bakeries hold it shape perfectly? here's the secret.
1 tsp unflavoured gelatine powder
1 tbsp (15 ml)water for Bloom the gelatine powder
240 ml whipping cream
1 tbsp (15 g) coarse sugar
1 tsp pure vanilla extract
Method:
1. you need a stand mixer with cover. Put the stainless medium size mixing bowl in the fridge, let it cool, it will help to whipped a better whipping cream.
2. Place the gelatine in a stainless bowl, add in the 1 table spoon water, let it Bloom for 5 minutes.
3. a another bigger stainless steel bowl, boil a 3 cm high level of water, place the stainless bowl that contain the bloom gelatine, stir it until it melt,turn off the heat, let the bowl with gelatine stay in the hot water bath.
4. Take out the stainless bowl from the fridge, pour in the whipping cream, whip the cream on high untill soft peak just began to form, pour in the sugar,with the mixer still running beat until the cream stand up in peaks, DON'T OVER MIX, Beat in the Vanilla, follow by the warm gelatine, beat until incorporate. Refrigerate for at least 30 minutes but not more than 1 hour. Use immediately.
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