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From: Sarah Phillips
Remote Name: 64.81.210.89
Remote User:
You can't really rewhip the cream which normally fixes it because of the added berries---but instead, I would stabilize it with gelatin and then rewhip. It should work really well. (Next time you fold in berries or heavy add-ins, stabilize the whip cream first and then fold in the berries http://www.baking911.com/recipe_other_stabilized_whipped_cream.htm).
1. Let whipped cream sit for 20 minutes so warms to room temperature. Put a mixing bowl and beaters in the freezer to chill. You will use them in step 4.
2. Prepare gelatin: 2 tablespoons cold water and 1 teaspoon unflavored gelatin per 12-ounces of cream
Soak plain gelatin in cold water for 5 minutes. Dissolve by placing it in a container over a small pot of simmering water. Let cool.
3. Whisk cream with a wire whisk a few minutes just to incorporate. Let gelatin mixture cool to tepid. It will ball up if it is directly mixed with the whipped cream and will cause it to melt. To prevent this, with a whisk, beat in about one quarter of the whipped cream into the dissolved gelatin -- don't mush it around or stir. After mixing, whisk the gelatin/whipped cream mixture back into the rest of the whipped cream until the gelatin dissolves, about 1-2 minutes. You will whip it later after it has chilled.
4. Refrigerate mixture for 1-1/2 hours or 45 minutes in the freezer, which is my favorite. Rewhip with an electric mixer with chilled beaters and bowl until fluffy and billowy. Serve immediately or cover and refrigerate.