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Sardine and lemon pate

Whipped cream

Whipped cream

Preparation : 5 min	Resting : -
Cooking : -	Equipment :
Difficulty :	Rating : 0 rates
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Serves 6-8 :

500	ml whipping cream
60	g icing sugar, sifted*

1	Refrigerate the cream and the whisk for at least 30 minutes.
2	Cool the metal bowl. Put some ice cubes into it, run the CRUSH programme, empty and dry thoroughly.
3	Fit the whisk in the metal bowl and add the cream and icing sugar. Remove the cap from the lid and run the EXPERT programme (without heating) for 2 minutes 30 seconds/speed 7. Depending on the type and temperature of cream used, it might be necessary to restart the programme. Watch carefully so that the cream does not become butter. The cream is whipped when traces of the whisk start to appear on the surface.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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