Raspberry Cream

Name: Raspberry Cream
Yield: 3 pounds (1 kg 365 g)
Ingredients: ½ cup (120 ml) strained raspberry puree; ¼ cup (60 ml) raspberry liqueur; ½ cup (120 ml) dry white wine; ½ cup (120 ml) cold water; 5 teaspoons (15 g) unflavored gelatin powder; 3 ounces (85 g) granulated sugar; 2 whole eggs; 3 egg yolks (¼ cup/60 ml); 3 cups (720 ml) heavy cream

Preparation info

3 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make the filling until you are ready to use it in the cakes.

Ingredients

5 teaspoons (15 g) unflavored gelatin powder
½ cup (120

Garnish

Method

Sprinkle the gelatin over the cold water and set aside to soften.
Whip the cream to soft peaks. Cover and reserve in the refrigerator.
Whip the egg yolks, whole eggs, and sugar until just combined. Add the wine and raspberry liqueur and whip over simmering water until the mixture reaches 140°F (60°C). Remove from the heat and continue whipping until t