If you still have calories over for the day, you may also blend some real whipped cream into this, going half-and-half. If doing so, make sure you have whipped your cream beforehand and only then folding it into your mock cream.
1/4 Cup of cold water
10 Grams of unflavored gelatin
1 cup of full cream milk
7.5 ml of vanilla essence
1/4 Cup of icing sugar (Optional & added to own taste)
Method:
Add cold water to the pan. Sprinkle over unflavored gelatin. Let sit about 5 minutes to allow sponging, so granules can swell up, soaking up the liquid. Once done, turn up the heat, stirring until all crystals are dissolved. Do not allow the gelatin to boil or it will lose its setting properties. Remove from heat.
Into a mixing bowl, add your milk followed by your dissolved gelatin. Whisk together with a balloon whisk until well combined for about 20 – 30 seconds. Add vanilla essence and powdered sugar. Whisk until well combined. Refrigerate, allowing to set and cool down and thicken up which will take about 60 – 90 minutes.
After 20 mins refrigeration, remove – giving it all a good whisk or stir briskly with a whisk to loosen it up. As soon as it begins to thicken, place back in refrigerator – removing it every 15 mins to give it a little stir. Once it has thickened and refrigeration time has completed. Beat with an electric beater until it becomes whipped cream.
The vanilla essence does, however, give it a slightly darker tint than you would otherwise find with normal whipped cream.
Enjoy your diet and calorie loss! Don’t forget to weigh your food and count your calories!
Adapted from Simple Cooking Chanel on YouTube.