Whipped Cream with Gelatine
Ingredients
Directions
Prepare the cream
Sweeten and season to taste a quart of the richest cream.
Dissolve the gelatin
Soak one third of a box of gelatin half an hour in cold water, then pour off that water.
Add just enough boiling to dissolve it.
Stir briskly until it melts.
Whip and chill
Put it into the cream and whip at once.
Keep it as cold as possible.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cream (in the method)
- Its fat traps air as it whips, giving the whipped structure its body.
- Gelatin
- Sets into a network that stabilizes the whipped foam so it holds its shape.
The step that matters
Put it into the cream and whip at once. Dissolved gelatin begins to set as it cools. If it is added to the cream and not whipped immediately, it can set in streaks or lumps instead of spreading evenly through the cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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