Ingredients
The following ingredients have 4 Servings
- 2 cups heavy whipping cream (; use fully cultured sour cream for GAPS diet)
- 1/4 cup filtered water (room temperature)
- 1/4 cup honey (optional, or pure maple syrup; for Keto: use low carb liquid sweetener or just stevia to taste)
- 1 teaspoon gelatin
- extract options — 1/8 tsp. peppermint oil (not EO)
- flavor variations - use Matcha green tea powder dissolved in the water,
Instruction
- Pour the water into a small saucepan. Sprinkle the gelatin evenly over its surface.
- Over low heat constantly stir the water until it begins to steam and the gelatin becomes clear and fully dissolved. Do not simmer. Add optional sweetener and stir briefly. Set aside.
- Pour cream into a chilled bowl or food processor.
- Using a hand-held mixer or food processor, beat the cream just until the soft peaks begin to form; times will vary depending on your equipment, up to 3 to 4 minutes with a hand-held mixer. (For GAPS version, whip sour cream until it's loose (not stiff from the tub), about 20 seconds.)
- When soft peaks are forming and the whole mass is happily volumizing, slowly pour the gelatin water in at one side of your bowl, whisking the stream of liquid into the body of your rising cream.
- Stop beating the cream when it is whipped beautifully, and before it becomes butter.
- It is now ready to use on top of pie, layered in parfaits etc. Or chill it for a short period to stiffen it a bit more for a purpose like piping it.
