3 1/2 fluid ounces Kirsch
1 ounce Sheet gelatin, softened
1 quart Heavy cream
2 pounds Pastry Cream (Crème Pâtissière)
Yield: 2 quarts
1. Bring the Kirsch to a simmer over low heat. Remove from the heat, add the softened sheet gelatin and stir until it is completely dissolved.
2. Stir the gelatin mixture into the heavy cream, then whip the cream to soft peaks.
3. Fold the whipped cream into the pastry cream and chill until ready to use.
Yield: 2 quarts
1 ounce Sheet gelatin, softened
1 quart Heavy cream
2 pounds Pastry Cream (Crème Pâtissière)
Yield: 2 quarts
1. Bring the Kirsch to a simmer over low heat. Remove from the heat, add the softened sheet gelatin and stir until it is completely dissolved.
2. Stir the gelatin mixture into the heavy cream, then whip the cream to soft peaks.
3. Fold the whipped cream into the pastry cream and chill until ready to use.
Yield: 2 quarts
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