You will need
- 3 fresh chicken eggs
- 1 Cup sugar
- 100 ml of water
- salt
- citric acid and vanilla sugar (optional)
Instruction
1
Sugar mix with water and put on fire. Bring to the boil and simmer, stirring constantly, until sugar syrup. Readiness can be checked by the following method: chill a drop of syrup on the plate, then try to roll him the ball.
2
Go to the process of whipping egg whites. If you know how to cook meringue, you will find it easier to deal with it.
Egg wash thoroughly. To cream happened, be sure to use fresh eggs.
Separate the whites from the yolks and put the whites in the fridge to keep cool (makes them easier to whip). After some time, remove them and add a pinch of salt. If you want to slightly sweeten their future cream, instead of one protein, take two tablespoons of natural beetroot juice. To make the color even more intense, add in the beet juice a few drops of lemon juice.Take a clean bowl. Whisk it proteins, while their volume will not increase by several times, and is not formed resistant foam. Citric acid and vanilla sugar it is desirable to add at the end of the process. Remember that whisking egg whites to stop is not desirable. When protein weight will keep the form - turn off the mixer.
Egg wash thoroughly. To cream happened, be sure to use fresh eggs.
Separate the whites from the yolks and put the whites in the fridge to keep cool (makes them easier to whip). After some time, remove them and add a pinch of salt. If you want to slightly sweeten their future cream, instead of one protein, take two tablespoons of natural beetroot juice. To make the color even more intense, add in the beet juice a few drops of lemon juice.Take a clean bowl. Whisk it proteins, while their volume will not increase by several times, and is not formed resistant foam. Citric acid and vanilla sugar it is desirable to add at the end of the process. Remember that whisking egg whites to stop is not desirable. When protein weight will keep the form - turn off the mixer.
3
Pour the sugar syrup in a thin stream into the future the cream, continuing to whisk the egg whites with a mixer. This process chefs call "brewing cream". Continue whisking until you drive in the ground all the syrup. Do not stop the operation of the mixer, until the cream has cooled. The mass cool faster, place the bowl in cold water or ice.
Finally cooled down, protein cream will not lose shape.
Finally cooled down, protein cream will not lose shape.
4
So, the cream is ready. Now it is possible to introduce various aromatic and flavoring as desired.
Decorate them with your favorite cakes, cake stuff cream tube. Protein cream can be stored in the refrigerator up to 36 hours.Bon appetit!
Decorate them with your favorite cakes, cake stuff cream tube. Protein cream can be stored in the refrigerator up to 36 hours.Bon appetit!