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

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