Preparation : 15 minutes
Cooking : 2 min
Servings: many clouds will depend on the cutter you use
Ingredients
- 250 ml water
- 20 g of powdered gelatin neutral ( Two envelopes. Gelatin sheets also served . 're About 12 sheets )
- 1 vanilla bean ( or vanilla paste , powder, ... )
- Sugar 400 g
Batter : a mixture of equal parts powdered sugar and cornflour ( cornstarch is optional )
Preparation
- Hydrate the gelatin , putting it in a bowl with 125 ml of water ( takes about 5 minutes to be ready for use)
Besides , put them in a saucepan the remaining 125 ml of water with the sugar and the vanilla bean . Bring to a boil , and remove from heat
- Mix the contents of the saucepan with the hydrated gelatin another bowl (including water). Stir and bring back to the fire, where we will keep stirring constantly until it boils. Away from the fire
- We remove the vanilla pod , open it in half with a knife and took the seeds, which add to the mix. Stir . We removed with a skimmer white foam that forms on top of the gelatin ( I'm not sure this is necessary , but whenever I do work with gelatin )
- We spent the mixture to a large bowl and let stand at room temperature until lukewarm ( When placing a finger in the mixture is not noticed neither cold nor hot. Takes an hour or so) . At this point the gelatin begins to thicken and egg appears .
Meanwhile, prepare a tray of 22 * 32 cm (about ) spreading it with butter (I tested with oil and does not work well. Guess another option is non-stick spray) .
- When the mixture is lukewarm , whisk with electric rods, the beat at maximum speed for 10 minutes. Then change color gelatin , will turn white and start riding like a meringue. As is mounted after those 10 minutes, we stopped , we put the finger, and tried .
- We know it is difficult but it is very important to do your duty as a cook , and therefore , you must repeat this step as many times as necessary . Pour the mixture onto the tray, and we smooth the surface with a spatula
- Sprinkle the surface with a mixture of icing sugar and cornstarch in equal measure. Clouds are very sticky , and this will prevent the surface from drying , and also help cut without sticking to the knife or cutter
- Let stand at room temperature until the mixture is curd (it takes about four hours ) . Cut with a sharp knife into squares or with a cookie cutter . In both cases, sprinkle with a little icing sugar and cornstarch so that clouds do not stick
- Rebozamos clouds in the mixture of cornstarch and powdered sugar , and retain in a bag to consumption
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