Besides being a delicious liquor to drink at any time, it has many uses in confectionery, as for example to macerate fruits, both fresh and dried, ideal for fruit salads, to fill cakes or just to decorate.
It can also be used to add flavouring to sponge cakes, either by using a small amount during dough preparation, or before baking, or even at the end of baking to soak it.
Another common use is as a flavouring agent for syrups, to moisten cakes and pastries. The most popular cake in which Cherry Kirsch is used is the Black Forest Cake.
And in summer, it is used to intensify the flavour of ice creams and sorbets, as it does not crystallise at low temperatures due to its alcohol content.
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