New answers tagged dessert
2
I believe the different layers are milk as one layer and cream as the other. I have overcome the problem by waiting for the mixture to start setting, then giving it a good stir, BEFORE pouring it into already chilled moulds. This then enables it to fully set before the mixture has time to separate. I chill the moulds in the freezer so that they are really ...
3
I have a 4.5l kitchen aid, the most cream I have ever whipped in it was 1l. The limitation is the wire whisk, you don't want so much that the level gets above the level at which the whisk can contact it, as then it won't whip effectively.
Too much also will get messy, getting all over the rotating parts.
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