Whipped cream. Video recipe
Usually, creams are prepared for decorating cakes and other confectionery products. However, this dish in itself is a wonderful dessert, light and tasty. The basis of creams is whipped cream, which, depending on the recipe, can be mixed with berry puree, syrup, egg-milk mixture and other ingredients.
Vanilla air cream with cream
You will need:
– cream 20% – 250 g; – sugar – 3 tablespoons; – milk – 200 g; – egg – 2 pcs.; – gelatin – 10 g; – vanillin – to taste.
For syrup:
– grape wine – 2 tablespoons; – sugar – 2 tablespoons; – water – 1 tablespoon.
Soak gelatin in cold water and leave to swell, as indicated in the recipe on its package. Mash the eggs thoroughly with sugar until white, then pour in the boiled milk and heat the mixture over low heat with continuous stirring to 75 ° C.
Drain the water from the gelatin, transfer it to the hot milk and egg mixture and heat slightly. When the gelatin is completely dissolved, add vanillin to the mixture, stir everything well, strain and cool to room temperature. While the egg and milk mixture is cooling, beat the cream well with a mixer so that the foam sticks to the paddle.
Chill the cream before whipping. The dishes in which the cream is whipped are best placed on ice or in cold water for a strong foam.
Quickly mix the whipped cream with the milk and egg mixture to prevent the foam from settling, and pour into the molds. Place the molds in the refrigerator to set.
Boil the syrup with water, sugar and grape wine. Before serving, dip the molds in hot water, turn over, put the cream in vases and pour over the syrup.
Strawberry cream
You will need:
– garden strawberries – 100 g; – cream – 300 g; – sugar – 5 tablespoons; – milk – 150 g; – egg – 2 pcs.; – gelatin – 15 g.
For syrup:
– grape wine – 2 tablespoons; – sugar – 5 tablespoons; – water – 100 g.
Rinse the strawberries and grind with a blender, transfer to china and place in the cold.
Prepare the egg and milk mixture with gelatin as above. Whip the cooled cream, mix with the strawberry puree and pour in the cooled milk-egg mixture in a thin stream, stirring continuously. Pour the cream into molds and place in the cold to set. Before serving, place the cream in vases and pour over the syrup of sugar, water and wine.
Any other berries can be used instead of strawberries.
You will need:
– cream – 250 g; – sugar – 3 tablespoons; – milk – 100 g; – egg – 1 pc.; – gelatin – 10 g; – vanillin – to taste; – chocolate – 25 g.
Soak gelatin in cold water. Mash egg yolk with sugar until white. Boil the milk, add chocolate, vanillin to it, cool slightly and add the swollen gelatin. When the gelatin dissolves, strain the mixture, cool to room temperature and add the yolk pounded with sugar.
Combine the whipped cream with the milk-chocolate mixture, pour into molds and put in the cold.