Ingredients
1½tsppowdered gelatin
2tbspice water
¼cupwhole milk ,cold
3tbsppowdered milk
2tspvanilla extract
¼cupwater
¼cuplight corn syrup
¾cupsugar
tspkosher salt
1¾cupsheavy cream,cold
Preparation
Add the gelatin to the 2 tablespoons of ice water and whisk.
In a second bowl, whisk together the milk, powdered milk, and vanilla.
In a small saucepan with a candy thermometer clipped onto the side, add ¼ cup of water, corn syrup, sugar, and salt.
Whisk together and cook over medium heat until combined in a rolling boil for about 3 minutes.
Raise the temperature to medium-high and cook until it reaches 250 degrees F exactly.
Turn off the heat and add to a large metal mixing bowl.
When it cools to 212 degrees F for about 2 to 3 minutes, add the gelatin. Using a hand mixer, whisk for 5 to 7 minutes until the mixture is cooled and almost pure white.
Add the vanilla milk mixture in a couple of tablespoons at a time and keep beating it in until smooth.
Cover with saran wrap and let sit for 2 to 3 hours.
Add the heavy cream into the bowl ¼ cup at a time, pouring slowly while using the hand mixer on low speed.
Keep beating with the hand mixer on medium speed until you get soft peaks.
Keep it covered in the fridge for a couple of weeks or freeze it for 3 months.
