- 1½ teaspoons (5 g) unflavored gelatin powder
- 1¼ cup (60 ml) cherry liqueur
- ½ cup (120 ml) heavy cream
- 1 pound (455 g) Pastry Cream
- Sprinkle the gelatin over the liqueur and set aside to soften.
- Whip the heavy cream to soft peaks. Fold into the pastry cream.
- Heat the gelatin to dissolve and quickly beat it into one-third of the cream mixture. Still working quickly, mix this into the remaining cream. Use immediately.