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Mascarpone Chantilly Cream
For: 3/4 litre
Time: 30 minutes (+ 12 hours)
Difficulty:
Published on :
31 Aug. 2013
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Ingredients for 3/4 litre:
- 600g whipping cream with 35% fat (100 + 500)
- 1 vanilla pod
- 100g castor sugar
- 6g gelatine sheets
- 300g mascarpone
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Method for Mascarpone Chantilly Cream:
1
Before starting this Mascarpone Chantilly Cream recipe, make sure you have organised all the necessary ingredients.
2
Soak the gelatine sheets in a bowl filled with cold water.
3
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).
4
Combine with a whisk and bring to a boil.
5
When the gelatine sheets are soft, take them out and drain.
6
When the cream starts boiling...
7
... add the soft gelatine sheets.
8
Gently whisk until the gelatine is completely dissolved. Set aside.
9
Combine the mascarpone with 500 grams of whipping cream.
10
Combine well with a whisk.
11
Add the cream and gelatine preparation.
12
Using a hand mixer, beat for 2-3 minutes.
13
Cover the bowl with cling film.
14
Refrigerate overnight.
15
The following day: Pour the cream (it should be slightly jellified) into the stand mixer recipient.
16
Beat on high speed for a few minutes...
17
... 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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3 minutes beating was too long and made it grainy
5 out of 8 users found this review helpful.
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Mojgan
10 September 2017
