Protein cream with gelatin for cake decorating
0
6269
Kitchen
World
Calorie content
217 kcal
Portions
5 port.
Cooking time
20 minutes.
Proteins *
8.6 gr.
Fats *
0.4 gr.
Carbohydrates*
44.4 g
To decorate the cake with high quality, the cream must be thick enough, dense and holding its shape. It is also important that the planted decorations remain stable at room temperature. Protein cream with gelatin fully meets all these requirements. By itself, the protein mass is dense and quite stable, and in combination with gelatin it becomes much more stable and denser, somewhat resembling a soufflé. What is important - the cream is not capricious in preparation and always turns out if you follow the recipe.
Ingredients
Cooking process
Before preparing the cream, soak the gelatin in a third of a glass of cold water. Stir and leave to swell for fifteen to twenty minutes. Then we heat the mass with continuous stirring until the gelatin granules are completely dissolved. Let the resulting liquid cool slightly before adding it to the proteins.
Let's take a syrup. Pour the granulated sugar into a saucepan and fill it with the specified amount of water. Bring the contents of the saucepan to a boil and cook for about five to seven minutes. During this time, the syrup will thicken and acquire a yellow tint. Pour in lemon juice, mix and cook for a couple of minutes. The juice will keep the syrup from crystallizing.
Pour the prepared hot syrup in a thin stream into the whipped egg whites, without stopping whipping. The work of the mixer should be active enough so that the syrup evenly brews the proteins and is well distributed in the total mass of the cream. When the entire volume of syrup has been introduced, beat for a minute or two and also pour in the dissolved liquid gelatin in a thin stream. Continue beating until the cream has cooled to room temperature.
Bon Appetit!