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–+ servings
Cultured sour cream meringue for Full GAPS

Cultured Sour Cream Meringue

Creamy Full GAPS topping made by gently folding honey gelatin marshmallow meringue into homemade 24-hour cultured sour cream.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert, Topping
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups homemade sour cream cultured at least 24 hours cold; introduced and tolerated
  • 1/2 batch Honey Gelatin Marshmallow Meringue freshly finished; use the linked component recipe

Equipment

  • Dry and liquid measuring cups
  • Roomy stainless-steel or glass mixing bowl
  • Clean whisk, stand mixer, or electric hand mixer
  • silicone or wooden spatula for folding
  • Covered glass serving or storage bowl

Method
 

  1. Place the cold 24-hour cultured sour cream in a roomy stainless-steel or glass bowl. Whip lightly only until it loosens, gains a little air, and forms soft shallow waves; do not force it to stiff peaks.
    Homemade 24-hour cultured sour cream lightly whipped
  2. Fold in one-half freshly finished batch of Honey Gelatin Marshmallow Meringue in three portions. Cut down through the middle, sweep across the bottom, and lift the cultured cream over the meringue until evenly pale with no large unmixed pocket. Serve promptly or cover and refrigerate.
    Honey meringue ribbons folded into cultured sour cream

Notes

  • Full GAPS: Use only after homemade 24-hour cultured sour cream and every meringue ingredient are introduced and tolerated.
  • Component: Make the linked Honey Gelatin Marshmallow Meringue first, then measure one-half finished batch.
  • Whipping: Loosen and lighten the sour cream; do not force it to stiff peaks.
  • Folding: Stop when the mixture is evenly pale so the meringue keeps its air.

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