Main cream with gelatin

1 serving


Gelatin is soaked in water and thrown onto a sieve, then transferred into a glass, half a cup of cream is added, mixed. After 2 hours, when the gelatin swells, place the beaker in hot water and stir until the gelatin dissolves completely. Allow the solution to cool slightly. The remaining chilled cream (1 cup) is beaten with a whisk or mixer until a thick, lush foam is obtained. Do not stop freezing, gradually pour sugar powder and pour a thin stream of gelatin solution. The cream is tinted with food colors and is necessarily flavored to get rid of the taste of gelatin. If your cream is for filling only, you can add chopped nuts, candied fruits or pieces of fruit to it.