Anyone have a clean-tasting stabilizer you trust that keeps 36% cream pipable for a 3-hour window at 18–20°C? I’ve been using 0.3% gelatin (180 bloom) and a touch of mascarpone for structure, but I’d love supplier recs (US, mid-Atlantic) for pectin NH or a neutral glaze that won’t mute vanilla specks on mini pavlovas.
For 18–20°C and a 3‑hour window, I’d switch to a pectin NH base: 0.2–0.25% Louis Francois with 8–10% sugar in 10% of your 36% cream, heat to 85°C, chill, combine with the rest, then whip — cleaner than 0.3% gelatin + mascarpone and stays pipable. > I’d love supplier recs (US, mid-Atlantic) for pectin NH or a neutral glaze AUI (MD) stocks Louis Francois Pectin NH and Valrhona Absolu Cristal; Paris Gourmet (NJ) ships fast mid‑Atlantic — spray Absolu thinned 10% water and the vanilla specks still read; I can share an AUI contact if helpful.