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Calvados Cream
Preparation info
- Yield: approximately
6 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Calvados Cream must be used immediately and should therefore not be made until it is needed.
Ingredients
2½ teaspoons 18 g ⅓ cup 80
Method
- Sprinkle the gelatin over the Calvados and set aside to soften.
- Whip the heavy cream with the cinnamon sugar until soft peaks form. Reserve in the refrigerator.
- Heat the gelatin mixture to dissolve.
- Warm the pastry cream over a bain-marie until it reaches body temperature. Working quickly, stir in the gelatin mixture. Still working rapidly,
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