Berries and Cream

Vanilla Bean Whipped Cremeux

• 4 gelatin sheets
• 1000 g heavy cream
• 228 g

Vanilla Bean Whipped Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring heavy cream, sugar and vanilla to a simmer in a small pot. Add gelatin and stir to dissolve. Strain and refrigerate for at least 12 hours or until set.

In a stand mixer fitted with a whisk attachment, whip vanilla cream to stiff peaks. Transfer to a past