Cream for the cream should be well whipped and hold its shape, so they should be taken with a high fat content, usually 33% or 35%. The cream is whipped very cold, while carefully observing the process. When the white mass under the mixer blades thickens, stop beating, otherwise the cream will be too greasy and tasteless.
It is necessary
-
- cream 33%
- gelatin
- powdered sugar
- nuts
- chocolate
- coffee
Instructions
Step 1
Cream cream.
Pour one glass of whipping cream into a bowl. Place ice cubes in a deep saucepan at the bottom and place a bowl on ice. Begin whipping the cream at a low mixer speed, gradually increase it. In a thin stream, pour ½ cup of powdered sugar into the cream. The finished cream does not drip from the mixer blades. Place the cream in wide wine glasses and serve immediately. Sprinkle the cream on top with grated chocolate.
Step 2
Cream of cream and coffee.
Brew an incomplete glass of black strong coffee. When the coffee has cooled, soak 2 teaspoons of gelatin in it. Dissolve the swollen gelatin over low heat. Cool it down.
Whip 250 g of 33% cold cream, add 2 tbsp under the mixer blades. tablespoons of sugar. When the cream thickens, pour in the cooled coffee with gelatin. Stir. Use cream on the cake layer.
Step 3
Nut cream.
Soak 1 tbsp. a spoonful of gelatin in ½ glass of water for 30 minutes. Dissolve the swollen gelatin in a saucepan over the fire, stir until it is completely dissolved. Fry peeled walnuts or hazelnuts (100 g) in a dry frying pan. Pour into a deep bowl and blend with a blender. Pour ½ liter of 33% cream into the ground nuts, add 1 cup of powdered sugar. Introduce the dissolved gelatin through a strainer. Beat the resulting mixture until thickened. Place in bowls and refrigerate.
