Procedure

Appears in

Published 2003

Prepare whipped cream samples, whipped to a very soft peak only, using the formula given or any basic formula for whipped cream stabilized with gelatin. Prepare one batch of whipped cream for each variation.
Transfer samples from each batch of cream onto plates or bowls and spread into smooth, even layers. Cover with plastic wrap to prevent drying. Label each sample with type and amount of gelatin added and time it is placed under refrigeration.
Refrigerate cream samples until all are cooled to 35°–40°F (2°–4°C). Record length of time that each sample is cooled in Additional Comments column of the Results Table. Note: Gelatin continues to firm up during the first 18 hours after preparation. If possible, allow samples to cool overnight before evaluating.

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