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Once the milk is warm, remove it from the heat. Stir in the bloomed gelatin until it is fully dissolved in the milk.
4. Cool the Mixture:
Pour the milk and gelatin mixture into a mixing bowl and let it cool in the refrigerator for about 10 minutes. The mixture should be cool but not fully set.
5. Whip the Cream:
Using an electric mixer, whip the cooled mixture on high speed for about 5-7 minutes, or until soft peaks form and it resembles whipped cream.
6. Add Flavor (Optional):
If you want to add a bit of flavor, mix in 1 teaspoon of vanilla extract during the whipping process.
Tips for Best Results
- Chill Your Utensils: For even better results, chill your mixing bowl and beaters in the freezer for a few minutes before whipping the cream. This helps the mixture whip up more quickly.
- Consistency Check: Keep an eye on the mixture as you whip it. Stop whipping as soon as you reach the desired consistency to avoid over-whipping, which can make the cream too stiff.
- Storage: Store any leftover whipped cream in an airtight container in the refrigerator. Use within 2-3 days for the best texture and flavor.
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