Chantilly , or Whipped Cream , Maraschino Flavour
Ingredients
Directions
Prepare
Chill the cream in pounded ice for 2 hours.
In an earthen pan, combine the chilled cream and gum dragon.
Whip
Whip the mixture with an egg whisk for 15 minutes until light and firm.
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.
Explore the science
What each ingredient does
- Thick cream
- Provides the fat and protein that trap air and form the whipped structure.
- Gum dragon
- Thickens the cream and helps it hold its shape after whipping.
The step that matters
Whip until light and firm. Whipping incorporates air into the fat globules, which partly clump and stabilise the foam. Stop once it holds soft peaks, because overwhipping pushes the fat too far and the cream turns grainy and separates into butter.
“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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