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Protein cream on sour cream
25 min (your 25 min)25 min your 25 min
A delicate cream of whipped proteins and sour cream.
Egg protein - 4 pcs., Sugar - 250 g, vanilla sugar - 10 g, sour cream fatty, thick (33% fat) - 250 g
Prepare products for sour cream and protein cream. Eggs and sour cream should be cold. The whipping utensils should be clean and dry.
How to make protein cream on sour cream: Separately, beat the thick sour cream with the sugar (50g) and vanilla sugar. 
Whisk for about 15 minutes until full cream. 
Separate the proteins. 
Beat the chilled egg whites into a lush foam (3 minutes). 
Then gradually, continuing to beat, introduce a little 200g of sugar. 
Beat until firm (7-8 minutes). 
Gently stir sour cream into the protein mass with a spoon or shoulder blade. Mix. 
Protein cream on sour cream is ready!You need to use protein cream immediately after cooking. You cannot store protein cream and sour cream. To make sour cream thicker, you can pre-lay it in several layers of gauze and hang it for several hours so that the glass serum. Egg whites should be fresh, without yolk or shell particles. Dishes for whipping proteins - absolutely clean and dry. Sugar can be replaced with powdered sugar.
