Calories: 160kcal
Ingredients
- 650 g pastry cream (follow the basic recipe for Crème Pâtissière)
- 2 leaves gelatin (corresponds to 8 g gelatin)
- 300 g cream (half-whipped)
- liqueur (of your choice e.g. Pistache)
Instructions
- Make the pastry cream as described in the basic recipe and keep warm.
- Soak the gelatin leaves in cold water for about 5 minutes. Squeeze the leaves thoroughly.
- Add the squeezed gelatin to the warm pastry cream and stir well until the gelatin is completely dissolved.
- Let the cream cool, but make sure it still remains liquid by stirring frequently.
- Beat the cream halfway up.
- Carefully add the whipped cream to the cream and fold in with a spatula until everything is well blended.
- Add a splash of liqueur to taste (pistachio liqueur, for example).
- Let the cream cool further in the refrigerator until firm enough to use as a filling.
Voedingswaarden
Serving: 100g | Calories: 160kcal
