Bo Friberg

Chocolate Cognac Cream

Preparation info

  • 8 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Do not make this filling until you are ready to use it.

Ingredients

  • 4 teaspoons (12 g) unflavored gelatin powder
  • ⅓ cup (80

Method

  1. Sprinkle the gelatin over the cold water and set aside to soften.
  2. Whip the cream to a very soft consistency. Fold the cream into the Swiss meringue.
  3. Place the softened gelatin mixture over a bain-marie and heat until dissolved. Do not overheat. Stir in ½ cup