Name: Calvados Diplomat Cream
Yield: Yield: 9 cups (2 L 160 ml)
Ingredients: 2 cups (480 ml) heavy cream; 1 tablespoon (15 g) granulated sugar; ¼ cup (60 ml) cold water; ½ teaspoon (1 g) ground cinnamon; 2 teaspoons (6 g) unflavored gelatin powder; 1 recipe Calvados Pastry Cream

Preparation info

Yield:
9 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 teaspoons (6 g) unflavored gelatin powder
¼ cup (60

Sauce

Method

In a bowl large enough to hold the finished filling, sprinkle the gelatin over the cold water and set aside to soften.
Combine the cinnamon and sugar. Add to the heavy cream and whip to soft peaks. Set aside in the refrigerator.
Stir the Calvados pastry cream until smooth, straining first if necessary.
Heat the gelatin mixture over a bain-ma

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Calvados Diplomat Cream

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of