Cream Filling Recipe
The experience of this Cream Filling recipe, will never let you go for another recipe again. I prepare this yum Cream Filling as a Dessert every month or even more often. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Cream Filling, just like I do.
Ingredients
1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon orange-flavored liqueur
Directions
Sprinkle gelatin over cold water in small saucepan; let stand 1 minute to soften.
Heat over low heat until dissolved, stirring constantly.
Cool to room temperature.
Beat cream, powdered sugar and liqueur in small chilled bowl with electric mixer at high speed until stiff peaks form.
Beat in gelatin mixture at low speed.
Cover and refrigerate 5 to 10 minutes.
CHOCOLATE STARS:
Melt 2 squares (1 ounce each) semisweet chocolate in heavy small saucepan over low heat, stirring frequently.
Pour onto waxed-paper-lined cookie sheet.
Spread to 1/8 inch thickness with small metal spatula.
Refrigerate about 15 minutes or until firm.
Cut out stars with cookie cutter.
Carefully lift stars from waxed paper using metal spatula or knife.
Refrigerate until ready to use.
Heat over low heat until dissolved, stirring constantly.
Cool to room temperature.
Beat cream, powdered sugar and liqueur in small chilled bowl with electric mixer at high speed until stiff peaks form.
Beat in gelatin mixture at low speed.
Cover and refrigerate 5 to 10 minutes.
CHOCOLATE STARS:
Melt 2 squares (1 ounce each) semisweet chocolate in heavy small saucepan over low heat, stirring frequently.
Pour onto waxed-paper-lined cookie sheet.
Spread to 1/8 inch thickness with small metal spatula.
Refrigerate about 15 minutes or until firm.
Cut out stars with cookie cutter.
Carefully lift stars from waxed paper using metal spatula or knife.
Refrigerate until ready to use.
