Frangelico Cream

Name: Frangelico Cream
Yield: 2 pounds 10 ounces (1 kg 195 g)
Ingredients: ½ cup (120 ml) cold water; 4½ teaspoons (14 g) unflavored gelatin powder; 2 ounces (55 g) granulated sugar; 3½ cups (840 ml) heavy cream; ½ cup (120 ml) Frangelico liqueur

Preparation info

2 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4½ teaspoons (14 g) unflavored gelatin powder
½ cup (120

Sauce

Method

Sprinkle the gelatin over the cold water and set aside to soften.
Whip the cream and sugar to very soft peaks.
Place the softened gelatin mixture over a bain-marie and heat until dissolved. Do not overheat. Add the liqueur. Rapidly stir the gelatin into a small part of the whipped cream. Then, still working quickly, stir this mixture into the remainin