Protein cream with gelling sugar

1. In a small saucepan, pour sugar and gelling sugar, pour water, send it to the fire, bring it to a boil. Stir all the time in the process. 

2. Whisk the whites with a pinch of salt for 4 minutes, then add vanilla sugar and whisk for another 2 minutes. The whites should be whipped to strong stable peaks.

3. After the syrup boils for 7-8 minutes, pour it into the whipped whites in a thin stream, while not stopping whipping with a mixer.

4. After the syrup is completely introduced into the cream, we continue to whisk the proteins for another 7-8 minutes, it is necessary that the temperature of the cream drops to room temperature.

The cream is ready!