Stabilized Whipped Cream

250 ml {253 g}

whipping cream yielding 1.8X

450 ml {114 g}

stabilized whipped cream

Bloom for ~5 min, in small microwavable container

1/2 tsp {2.5 g}

gelatin

12.5 ml {13 g} ( 2 1/2 tsp )

cold water/liquid

Reserve

~15 ml {15 g}

whipping cream

Whip remaining

235 ml {237 g}

whipping cream until thickened.

Add, then continue whipping until soft peaks

1 TBL ( 12.5 g )

sugar

280 g 793 Calories

Total(!283 Calories/100g !)

Microwave gelatin for ~10 sec + 5 s increments, until 140F/60C.
Add reserved whipping cream to temper warmed gelatin.
Add tempered gelatin mixture into whipped cream and whip until stiff/firm peaks.
Make sure to scrape down sides of bowl to ensure even whipping.

Note	2016-03-02 Too little water creates easily gellified liquid. Follow the recipe!!!