Maraschino Cream

Name: Maraschino Cream
Yield: 7 cups (1 L 680 ml)
Ingredients: 4 teaspoons (12 g) unflavored gelatin powder; ⅓ cup (80 ml) cold water; ⅓ cup (80 ml) maraschino liqueur or kirschwasser; ⅓ cup (80 ml) maraschino liqueur or kirschwasser; ½ cup (120 ml) dry white wine; 3 ounces (85 g) granulated sugar; 4 egg yolks (⅓ cup/80 ml); 5 cups (1 L 200 ml) heavy cream

Preparation info

7 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

Garnish

Method

Sprinkle the gelatin over the cold water and set aside to soften.
Whip the cream to soft peaks. Reserve in the refrigerator.
Whip the egg yolks and sugar until just combined. Whip in the wine and maraschino liqueur. Place over simmering water and heat to about 140°F (60°C), whipping the mixture to a thick foam in the process. Remove from the heat and