CookEat Recipe
Kirsch Sauce
Cold Kirsch-flavoured whipped-cream sauce.
Method
Steps
Step 1
Put 240 mL thick fresh cream in a clean bowl over an external ice and cold-water bath.
Step 2
Whip slowly at first, then faster until a firm froth forms.
Step 3
Add 43 g sugar and one generous teaspoon vanilla essence while whipping for two minutes.
Step 4
Remove separated watery liquid, refrigerate promptly and use cold.
Step 5
Measure 177 mL of the finished whipped cream for the sauce. Keep surplus plain whipped cream refrigerated.
Step 6
Gently fold in one tablespoon kirschwasser.
Step 7
Serve cold in a separate sauceboat.
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