Stabilized Whipped Cream
Cream supplies fat, while milk and gelatin add protein and help create a stable structure. Adding the gelatin mixture in a thin stream while whipping keeps the cream airy and lump-free. After two hours of chilling, it can be piped onto desserts or used as a filling layer.
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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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