Calvados Cream

Preparation info

  • Difficulty


  • Yield: approximately

    6 cups

Appears in

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


  • 2½ teaspoons (18 g) unflavored gelatin powder
  • ⅓ cup (80 ml) Calvados
  • 2 cups (480 ml) heavy cream
  • 1 tablespoon (15 g) cinnamon sugar
  • 8 ounces (225 g) Pastry Cream (see Note)


  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, incorporate the whipped cream.