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Zuger Kirschstich
A delicate and airy whipped cream dessert, traditionally flavored with Kirschwasser (cherry liqueur) and often served with a light sponge cake or as a standalone treat. It's a specialty from the canton of Zug.
๐ง ์ฌ๋ฃ
- 500 ml Heavy cream(cold)
- 75 g Powdered sugar
- 30 ml Kirschwasser(adjust to taste)
- 1 tsp Vanilla extract
- 3 sheets Gelatin sheets(or 1 tsp gelatin powder)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Soak gelatin sheets in cold water for about 5-10 minutes until softened. If using powder, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes.
- 2
Gently warm the Kirschwasser in a small saucepan (do not boil). Squeeze out excess water from the gelatin sheets and dissolve them in the warm Kirschwasser. If using bloomed gelatin powder, stir it into the warm Kirschwasser until fully dissolved. Let it cool slightly.
- 3
In a large, chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 4
Gradually drizzle the slightly cooled Kirschwasser-gelatin mixture into the whipped cream while continuing to whip on low speed, until stiff peaks form and the mixture is well combined.
- 5
Spoon the Zuger Kirschstich into individual serving glasses or bowls. Chill in the refrigerator for at least 1 hour to set before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure all dairy and equipment are very cold for best whipping results.
- โDo not overheat the Kirschwasser, as it can evaporate the alcohol and affect the flavor.
- โAdjust the amount of Kirschwasser to your preference; start with less and add more if desired.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Garnish with fresh cherries or a dusting of cocoa powder.
- Serve with thin slices of almond cake or Swiss meringue cookies.