You will need
- cream 33%
- gelatin
- powdered sugar
- nuts
- chocolate
- coffee
Instruction
1
The cream of the cream.
One Cup of whipping cream pour into the bowl. In a deep pan on the bottom, place pieces of ice and put the bowl on the ice. Start whipping cream on low speed of mixer, gradually increase. Enter a thin stream into the cream ½ Cup powdered sugar. The cream does not flow from the blades of the mixer. Divide the custard cream into a wide glasses and immediately serve. Cream on top you can sprinkle grated chocolate.
One Cup of whipping cream pour into the bowl. In a deep pan on the bottom, place pieces of ice and put the bowl on the ice. Start whipping cream on low speed of mixer, gradually increase. Enter a thin stream into the cream ½ Cup powdered sugar. The cream does not flow from the blades of the mixer. Divide the custard cream into a wide glasses and immediately serve. Cream on top you can sprinkle grated chocolate.
2
Cream of cream and coffee.
Brew a partial Cup of black strong coffee. When coffee has cooled, soak it in 2 tsp gelatin. The swollen gelatin dissolve over low heat. Cool.
Whisk 250 g cold cream 33%, enter under the blades of the blender 2 tablespoons of sugar. When the cream thickens, pour them into cooled coffee with the gelatin. Stir. Use for layer cakes.
Brew a partial Cup of black strong coffee. When coffee has cooled, soak it in 2 tsp gelatin. The swollen gelatin dissolve over low heat. Cool.
Whisk 250 g cold cream 33%, enter under the blades of the blender 2 tablespoons of sugar. When the cream thickens, pour them into cooled coffee with the gelatin. Stir. Use for layer cakes.
3
The hazelnut cream.
Soak 1 tablespoon gelatine in ½ Cup water for 30 minutes. Swollen gelatin dissolve in a saucepan on the fire, stir until it is all dissolved. Peeled walnuts or hazelnuts (100 g) fry in a dry pan. Pour into a bowl and grind in a blender. Pour in chopped nuts ½ litre of cream 33%, add 1 Cup of powdered sugar. Through a strainer, enter the dissolved gelatin. Whisk the resulting mass until it thickens. Place kremanku and put in the fridge.
Soak 1 tablespoon gelatine in ½ Cup water for 30 minutes. Swollen gelatin dissolve in a saucepan on the fire, stir until it is all dissolved. Peeled walnuts or hazelnuts (100 g) fry in a dry pan. Pour into a bowl and grind in a blender. Pour in chopped nuts ½ litre of cream 33%, add 1 Cup of powdered sugar. Through a strainer, enter the dissolved gelatin. Whisk the resulting mass until it thickens. Place kremanku and put in the fridge.
Note
If you don't have powdered sugar, grind granulated sugar in a coffee grinder.
Useful advice
Whipped cream with icing sugar serve with fresh berries or sliced fruit. Cream cream without using gelatin cannot be stored. It must be done immediately before serving, so he was not stratified.
