Stabilized Whipped Cream
Fat-rich cream gives the dessert a full flavor and soft, airy texture. The chilled gelatin mixture is poured in a thin stream while whipping, then the cream is stabilized in the refrigerator.
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Servings: 8 (1 serving ≈ 73 gram)
Digestion time: 3 hour
Complete protein: ✔
For 8 servings: 35% cream (500 g), milk (50 g), allulose (30 g), gelatin (6 g).
Cover the gelatin with the milk and leave it for 10 minutes. Warm the mixture over very low heat, stirring constantly, until the gelatin dissolves; do not boil. Cool until just warm.
Start whipping the chilled cream at medium speed. Add the allulose when a light foam forms.
Keep whipping and pour in the gelatin mixture in a thin stream. Whip to stable soft peaks, then refrigerate the cream for at least 2 hours.
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