DESSERTS: Sweetened whipped cream not only enhances puddings and desserts, but is also invaluable as filling for a variety of cakes.

STABLIZED**** WHIPPED CREAM:

 

 

 

½ envelope of unflavoured gelatine                           

3 tbsp. water

1 cup whipping cream                                                

2 tbsp. icing sugar

1 tsp. vanilla

Optional flavouring: brandy, cognac or rum; melted and cooled chocolate; fruit puree

 

 

 

Sprinkle gelatine over water in a bowl set over a pan of simmering water. Stir to dissolve gelatine. Cool to room temperature.

 

Whip cream in chilled bowl until soft peaks form. Pour in gelatine in a steady stream while continue to beat cream. Add icing sugar and vanilla to flavour the cream. Additional flavouring may be added according to various recipes.  

 

 

 

****Whipped cream is one of the basic ingredients to fill a layer cake. The addition of gelatine helps to "set" the cream, especially