For 4 people
Step 1 of 4
500 ml cream500 ml heavy whipping cream 35% fat
Place your mixing bowl and whisk attachments in the freezer for 10 minutes. 500 ml cream must be strictly between 2°C and 4°C to whip properly and trap air.
Step 1 of 4
Place your mixing bowl and whisk attachments in the freezer for 10 minutes. 500 ml cream must be strictly between 2°C and 4°C to whip properly and trap air.