1, cut pieces of giletto and put it in cold water for 5 minutes;

2, heat 200g of whole milk, add 35g of sugar and cook until melted;

3, giletto into the milk and stir until melted, when the milk is cooled and put it into the refrigerator;

4, 20 minutes after the removal of the milk, use a whisk to stir for 5 minutes until there are a lot of bubbles, and then put it in the refrigerator for 20 minutes;

5, repeat the previous step three times until the cream becomes thicker, then put it in the refrigerator for 20 minutes. Stir for 5 minutes until a lot of bubbles appear, and then put it in the refrigerator for 20 minutes;

5, repeat the previous step three times, until the cream becomes a thick texture. Then use a whisk to whip it for 10 minutes, until its volume becomes twice the original volume, put it into the refrigerator for 20 minutes;

6, take out the whisk and whip it again for about 8 minutes, until the whisk can be seen in the shape of a curved hook, so the light cream is ready.

How to make light cream

Light cream whipped stable small recipe

1, before whipping, light cream should be chilled, at least 24 hours of refrigeration.

2. Choose light cream containing more than 35% milk fat for whipping.