This is a very long-lasting cream that can be used to decorate cakes or to make luxurious cream tops on cupcakes.
Ingredients: cream from 33%, vanilla extract (or a bag of vanilla sugar, or vanillin to taste), gelatin + 30 ml of soaking water, milk chocolate
Cooking method:
Soak the gelatin. We measure out the required amount of chocolate. We send the stewpan with cream to the stove, add vanilla extract or vanillin and, stirring constantly, heat the cream over medium heat until hot, BUT do not boil!
When the cream reaches a temperature of about 80 degrees, remove it from the stove and add the loose gelatin. While the cream is still hot and hot, add the chocolate. Mix thoroughly with a spatula, and then punch with an immersion blender until smooth. Pour this mass into a convenient container, cover with a foil in contact and put it in the refrigerator for at least 8 hours to stabilize, or it is better to leave it overnight.
The cream stood overnight in the refrigerator and stabilized well. We transfer it to a bowl and beat at maximum speed until the mass increases in volume and a fluffy smooth state. Begin to whip the cream always cold, that is, we take it out of the refrigerator and whisk it right away. You need to be very careful and careful, as there is a risk of interrupting the cream, since the cream is included in the composition. It is important to stop on time!
The cream is ready! I used it to decorate cupcakes. You can also layer and decorate cakes with it.
Bon Appetit! Make your loved ones happy!