Calvados Vanilla CreamDitte Isager
Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.
Recipe information
Total Time
5 min
Yield
Makes about 2 cups
Ingredients
1/2 vanilla bean (halved crosswise), halved lengthwise, or 1 teaspoon pure vanilla extract
1 cup chilled heavy cream
1 tablespoon Calvados or other apple brandy
2 teaspoons sugar
Preparation
Scrape seeds from bean with tip of a knife into a bowl (reserve pod for another use). Add remaining ingredients and beat with a mixer until cream just holds soft peaks.
