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Before starting this Mascarpone Chantilly Cream recipe, make sure you have organised all the necessary ingredients.
Soak the gelatine sheets in a bowl filled with cold water.
In a saucepan, place 100 grams of whipping cream, the castor sugar and seeds from the vanilla pod (scraped with the tip of a knife beforehand).
Combine with a whisk and bring to a boil.
When the gelatine sheets are soft, take them out and drain.
When the cream starts boiling...
... add the soft gelatine sheets.
Gently whisk until the gelatine is completely dissolved. Set aside.
Combine the mascarpone with 500 grams of whipping cream.
Combine well with a whisk.
Add the cream and gelatine preparation.
Using a hand mixer, beat for 2-3 minutes.
Cover the bowl with cling film.
The following day: Pour the cream (it should be slightly jellified) into the stand mixer recipient.
Beat on high speed for a few minutes...
... until you obtain the desired consistency. The Chantilly cream is now ready to use! Enjoy with a dessert or tart of your choice!
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