Kirsch Whipped Cream

Name: Kirsch Whipped Cream
Yield: 7 cups (1 L 680 ml)
Ingredients: ¼ cup (60 ml) kirschwasser; 2 tablespoons (18 g) unflavored gelatin powder; 1 cup (240 ml) dry white wine; 5 cups (1 L 200 ml) heavy cream; 4 egg yolks (⅓ cup/80 ml); 4 ounces (115 g) granulated sugar

Preparation info

7 cups

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.

Ingredients

2 tablespoons (18 g) unflavored gelatin powder
1 cup (240

Garnish

Method

Sprinkle the gelatin over half of the wine and set aside to soften.
Whip the cream to soft peaks. Cover and reserve in the refrigerator.
Whip the egg yolks and sugar until just combined. Add the remaining wine and the kirschwasser and whip over a bain-marie until the mixture reaches 140°F (60°C) and is light and fluffy. Remove from the heat and whip u