Preparation
time: 5 minutes
Cooking
time: 0 minutes
Ingredients
(for 2 liter):
- 50 cl of
single cream (be careful NOT to light cream !!! it's the fat that makes whipped
takes)
- 35 g of
icing sugar
For the
necessary equipment:
- An
electric whisk (preferably several speeds)
- Optional:
a pastry bag
Preparation
of the recipe :
Do not go
out until the cream to Chantilly.
Pour the
cream into a bowl. Add the icing sugar.
Beat the
cream with an electric whisk. Changing speed (from slowest to fastest)
gradually, every 30 seconds.
Refrigerate
at least 2 hours. Not out just before serving.
Best served
with a pastry bag (which can give a nice appearance 'streaked' cream).
remarks:
[Accuracy
of the author of the recipe: well put the bowl in the cold before getting
whipped]
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