Calvados Cream

Name: Calvados Cream
Yield: Yield: 2¼ cups (540 ml)
Ingredients: 1 teaspoon (5 ml) vanilla extract; ¼ cup (60 ml) Calvados; 1 tablespoon (15 g) granulated sugar; 1 pint (480 ml) heavy cream

Preparation info

Yield:
2¼ cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 pint (480 ml) heavy cream
1 tablespoon (15

Sauce
Dessert
Vegetarian
Gluten-free

Method

Whip the cream and sugar until the mixture is fairly thick yet still pourable. Stir in the Calvados and vanilla.
Reserve, covered, in the refrigerator. If necessary, adjust the consistency of the sauce at serving time by adding additional cream to thin it or by whipping it a little longer to thicken. The sauce should be thick enough not to run on the plate.