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1
Meanwhile,
whip
the
cream
with the confectioners' sugar to soft peaks.
2
To
whip
the
cream
easily, set it on ice before whipping.
3
Meanwhile,
whip
the
cream
in a separate bowl, being careful not to overbeat it.
4
Using the same beaters,
whip
the
cream
to soft peaks.
5
Gently
whip
the
cream
to soft peaks and fold into the chestnut puree mix.
6
Lightly
whip
the
cream
,
fold in three-quarters of the chocolate mixture, and add the meringues.
7
In a small bowl,
whip
the
cream
by hand to soft peaks -about two minutes.
8
Meanwhile,
whip
the
cream
until very light and fluffy, drizzle in the condensed milk and fold gently to combine.
9
Once the custard has cooled,
whip
the
cream
into soft peaks and fold into the custard to lighten it.
10
Sprinkle the fruit with sugar to make the juice drain more freely;
whip
the
cream
and mix with the juice.
11
While this is boiling,
whip
the
cream
to a stiff froth, and stand it in a cold place until wanted.
12
Whip
the
cream
with the mascarpone and vanilla until soft peaks form.
13
Whip
the
cream
and sweeten a little with some sugar or honey.
14
Whip
the
cream
stiff in a large bowl or dish; set on ice.
15
Whip
the
cream
until it is stiff and fold this into the mixture.
16
Whip
the
cream
with a rotary beater until it is stiff.
whip
the
cream
whip