This sweet and refreshing cream dessert is
one of the most recognized in the world, ending many meals with a fluffy
sweet treat. The simplicity and ease of preparation are what make this
airy and fragrant cream a sought-after treat in many restaurants around
the globe.
Ingredients for Bavarian cream:
Whipped cream - 1 1/4 cup
Heavy cream - 1 1/4 cups
Milk - 2 tbsp.
Egg yolk - 5
gelatin - 1 tbsp.
Vanilla Extract - 1 tsp.
Sugar - 1/4 cup
Method of preparing the Bavarian cream:
In a small saucepan, heat the cream till it warms, making sure it
doesn’t reach a boil.
Add the vanilla, mix a little and set aside for
about an hour.
In a small bowl, pour the gelatin powder and pour the milk into it,
let the gelatin dissolve slightly.
Whip the egg yolks with the sugar in a medium bowl.
After the hour
has passed, heat the cream again and gradually pour it over the egg
yolk.
Heat a pot with water and don’t bring it to a boil. Place the cream
and egg bowl over the hot water making sure it doesn’t touch the water
and mix with a wooden spoon until the cream thickens.
When the cream is slightly thick, remove the bowl from the hot
water, and pour in the milk and gelatin mixture.
Mix well and cool the
bowl over a bowl with cold water and ice until it reaches room
temperature (62-75°F or 17-25 °C).
Fold the whipped cream into the cream mixture and pour it into cups.
Allow cooling for 4-5 hours before serving.
Chef's Tip:
You can top with nuts, chocolate syrup or anything else.