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Deborah

Deborah Dana

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Recipe of Kirsch cream with cinnamon
Recipe

Kirsch cream with cinnamon

30 mins
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4
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A rich English cream (custard type) made with Kirsch liqueur (cherry brandy) and accompanied by cinnamon and peaches.
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Ingredients

4 portions
  • 1/2 cups whipping cream
  • 1/2 cups whole milk
  • 1/2 vanilla pods, cut in half
  • 3 egg yolks
  • 1/4 cups sugar
  • 2 tablespoons Kirsch, cherry brandy
  • 4 peaches, cut in quarters
  • cinnamon powder

Preparation

In a medium-sized pot combine cream, milk and vanilla. Put on medium heat and heat until it starts to boil, remove from heat.
In a deep bowl with a balloon whisk, mix the egg yolks with 2 tablespoons of sugar. Add little by little the cream mixture and continue beating to make sure there are no lumps.
Return the mixture to the pot and place on medium heat. Mix constantly with a wooden spoon and cook until the sauce is thick enough to cover the spoon (4-5 minutes).
Pass the cream through a sieve and place in a deep bowl, add the kirsch and incorporate with a balloon whisk. Divide the cream into 4 different individual dishes.
In a large skillet, heat over low heat sugar with 1/4 cup of water until caramel is made (3 minutes). Place the peaches there and cook for 5-7 minutes or until caramelised.
Accompany each cream with 4 slices of peach.

PRESENTATION

Decorate the cream with cinnamon powder.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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