Unfortunately, in many towns of our vast country, a product such as cream fat content of 35% is very rare or non-existent as such at all. Therefore, the preparation of butter cream or desserts with whipped cream is always a difficulty. But you can always find a way out.
One of the easiest - it weighed cream. I know that some are skeptical of this option, it seems that this unequal replacement. But to me, some desserts like it even more precisely with a light sour cream sour.
INGREDIENTS
500 g of cream 20% (preferred) or 15%
How to cook weighed cream
Get colander gauze, at least 4 layers (preferably 5-6).
Cream, 20% fat percent put in a colander on the gauze.
Carefully collect gauze corners, tie and hang the bag received on the hook.
Bottom to put the dishes to collect liquid.
obtaining a fatty product Time for at least 6 hours.
It is best to leave the weighed cream at night.
Such clot turned after the previous night.
From 500 g of 20% cream turned weighed 300 g.
It can also be as a whipping cream, first at low speed and then at large.
Well, after the sugar or powdered sugar.
The result is a ready-cream, whipped cream, with a little sour cream inherent.
Cream little denser than creamy. The taste is very delicate.
This option can be used in all the desserts, which are whipped heavy cream.
I would be glad if you will come in handy this information.
I wish you bon appetit!
VIDEO RECIPE
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