Ingredients:

  • 2 envelopes (approx. 4.5 tsp) Unflavoured Gelatine Powder
  • 1/2 cup Cold Water (for blooming)
  • 1 1/2 cups Granulated White Sugar
  • 1/2 cup Water (for syrup)
  • 1/4 cup Light Corn Syrup (or liquid glucose)
  • 3 Large Egg Whites (room temperature)
  • Pinch Fine Sea Salt
  • 1 tbsp Pure Vanilla Extract

Instructions:

  1. Bloom Gelatine: Pour cold water into the stand mixer bowl. Sprinkle the gelatine powder evenly over the water and allow it to sit undisturbed for 5–10 minutes until spongy.
  2. Set Up Mixer: Attach the whisk to the stand mixer and keep the egg whites ready. Ensure the bowl is scrupulously clean and grease-free.
  3. Combine Syrup Ingredients: In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently once to combine, then stop stirring.
  4. Heat Syrup: Place the saucepan over medium-high heat. Insert the candy thermometer. Boil the mixture until it reaches 240°F (116°C)—the soft-ball stage.
  5. Whip Egg Whites: When the syrup reaches 230°F (110°C), start whipping the egg whites with the salt on medium speed. Increase to high speed as they become frothy and continue whipping until stiff, glossy peaks form.
  6. Dissolve Gelatine: While the eggs are whipping, gently heat the bloomed gelatine until completely liquid (use a microwave for 15 seconds or a very low double boiler).
  7. Combine Hot Syrup: Once the syrup hits 240°F (116°C), remove it immediately from the heat. Turn the mixer speed down to low. Slowly and carefully stream the extremely hot syrup down the side of the mixing bowl (avoiding the whisk itself) into the egg whites.
  8. Incorporate Gelatine and Flavor: Once all the syrup is added, immediately pour in the liquid gelatine, followed by the vanilla extract.
  9. Whip to Stabilise: Increase the mixer speed to medium-high and whip continuously for 10–15 minutes. The mixture must become incredibly thick, glossy, and sticky. Stop whipping when the sides of the bowl feel cool to the touch.
  10. Storage: Transfer the finished creme immediately to an airtight container or jar. It will set slightly firmer as it rests.