Categories: Baking SAUCES

Ingredients

• 1 quart. Vanilla sauce
• 1 ounce. gelatin
• 8 ounce. water
• FLAVOR TO TASTE
• 1 quart. heavy cream (under whipped)
• (for 2-10" cakes)
• Flavors:
• 12 ounce melted bittersweet chocolate (temper in)
• 6-ounce orange liquer (add just before gelatin)
• Chablis (reduce vanilla sauce to 16-ounce and add 16-ounce. chablis)
• key lime (or Lemon) reduce vanilla sauce to 4ounce. and add 8-ounce. key lime curd just before gelatin
• Raspberry 16-ounce. vanilla sauce to 16-ounce. raspberry puree

Directions

1. Add gelatin to water. Bloom 15 minutes.

2. Melt over hot water bath. (BAINMARIE)

3. Whip cream to soft peaks and place in refrigerator.

4. Add melted gelatin to Vanilla sauce, whip by hand. Check flavor.

5. Place over ice bath, stirring constantly until temp is reached (75*). Remove from ice bath and fold in whipped cream.

6. Pour into molds.

7. Place in refrigerator overnight, until set.

8. Replace water to flavor…….

9. SETS QUICK have molds ready!!

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