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Cream 20% — 500 ml
Sugar — 5 — 6 tablespoons
Gelatin — 1 teaspoons
Filling (fruit, chocolate)
1. Gelatin pour a small amount of warm cream and leave to swell. The remaining cream mixed with sugar and heated to 60 degrees. If you are sure that the gelatin is readily soluble, then you can add it to the cream. If in doubt, you can warm up the mixture with gelatin alone (not boiling), strain and whisk whisking, bring into cream mixture. Remove cream from heat and add the filling. If you want to add citrus juice, wait full cooling of the mixture, so that it is not curled. Cool the mixture, cover with a lid and go to the fridge to pour light weight. When the mixture thickens, stir it blenders. We send in the freezer for 30 minutes, stir or whisk and then send in the freezer until complete solidification.