Name: Sambuca Cream
Yield: Yield: approximately 3 cups (720 ml)
Ingredients: ¼ recipe Italian Meringue (see Note); 1½ cups (360 ml) heavy cream; ¼ cup (60 ml) Sambuca liqueur; ¼ cup (60 ml) cold water; 2 teaspoons (6 g) unflavored gelatin powder

Sprinkle the gelatin over the water to soften.

Whip the heavy cream to soft peaks. Add the liqueur and combine with the Italian meringue.

Heat the gelatin mixture over a bain-marie to dissolve. Do not overheat. Working quickly, add the gelatin to a small part of the cream mixture to temper, then quickly mix this

Sambuca Cream

Ingredients

Method

Components

Part of