Bo Friberg

Calvados Cream

Preparation info
  • Yield: approximately

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Calvados Cream must be used immediately and should therefore not be made until it is needed.

Ingredients

  • 2½ teaspoons (18 g) unflavored gelatin powder
  • ⅓ cup (80

Method

  1. Sprinkle the gelatin over the Calvados and set aside to soften.
  2. Whip the heavy cream with the cinnamon sugar until soft peaks form. Reserve in the refrigerator.
  3. Heat the gelatin mixture to dissolve.
  4. Warm the pastry cream over a bain-marie until it reaches body temperature. Working quickly, stir in the gelatin mixture. Still working rapidly,