Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
2)
Scale
Scale
Cream Stabiliser Powder (handiest)
Mascarpone Method (rich And Luscious)
Gelatine Method (handy)
Flavouring And Sweetness For All Methods
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories315kcal15%
-
Fat32g1%
-
Saturated Fat20g1%
-
Carbohydrates14g0%
-
Fiber0g0%
-
Sugar9g0%
-
Protein3g0%
-
Cholesterol120mg6%
-
Sodium50mg2%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Cream – You need to use cream labelled heavy or thickened cream, or whipping cream (or a combination of those words!). Low fat cream won’t whip.Make sure it’s fridge cold, else it won’t whip.
2. Cream stabiliser powder – I use McKenzie’s cream stabiliser, found in the baking aisle alongside gelatine. Made with tapioca starch, a relatively new addition to my regular pantry staples!
3. Mascarpone is an Italian cheese/cream that tastes like a rich cream. It has a consistency like softened cream cheese, it’s not pourable. Cheap imitation brands are not real marscapone and will not work, so please be sure to get a reputable brand, not an economical house brand as they are runny (pourable) so won’t work as a thickener to stabilise the cream.
4. Chantilly Cream is the French version of whipped cream which is lightly sweetened with icing sugar (powdered sugar) and flavoured with vanilla. It’s a little glossier and slightly more elegant than regular whipped cream. More on it here in my Chantilly Cream recipe.
2. Cream stabiliser powder – I use McKenzie’s cream stabiliser, found in the baking aisle alongside gelatine. Made with tapioca starch, a relatively new addition to my regular pantry staples!
3. Mascarpone is an Italian cheese/cream that tastes like a rich cream. It has a consistency like softened cream cheese, it’s not pourable. Cheap imitation brands are not real marscapone and will not work, so please be sure to get a reputable brand, not an economical house brand as they are runny (pourable) so won’t work as a thickener to stabilise the cream.
4. Chantilly Cream is the French version of whipped cream which is lightly sweetened with icing sugar (powdered sugar) and flavoured with vanilla. It’s a little glossier and slightly more elegant than regular whipped cream. More on it here in my Chantilly Cream recipe.