Bavarian Cream
From ragnarokx23 15 years ago
- 10 minutes to make
- Serves 1
A classic dish that is easy to make and is great to serve as a dessert with a raspberry suace
Ingredients
- Bavarian Cream shopping list
- 4 egg yolks shopping list
- 4 oz (0.25 lb)granulated sugar shopping list
- 1 tablespoon unflavored gelatin powder shopping list
- 1/4 cup cold water shopping list
- 1/2 vanilla bean shopping list
- 1 cup whole milk shopping list
- 1 cup heavy cream shopping list
- 1/2 teaspoon vanilla extract shopping list
- Raspberry Suace shopping list
- 1 lb ripe raspberries or thawed raspberries shopping list
- 1 1/2 tablespoons cornstartch shopping list
- 1 oz (0.06 lb) granulated sugar shopping list
- 1 teaspoon lemon juice shopping list
How to make it
- Add the gelatin in the cold water and let it sit until it has thickened.
- Add egg yolks in mixer with the whisk attatchment and whip until egg yolks are beaten.
- Add sugar in the egg yolks and whip until it is a pale yellow and in the ribbon stage.
- In a pot add the milk and vanilla bean and bring to the scalded stage.
- Pour the milk mixture in the egg mixture to temper it and whisk.
- Pour the mixture back into the pot on low heat until it coats the back of the spoon and is a little thick. Make sure not to over cook it because you do NOT want to cook the egg yolks.
- Once it has thickened, bring off the heat, add the vanilla extract, stir.
- Add the gelatin and stir until the gelatin has completly disolved.
- Remove the vanilla bean from the custard.
- Cool the custard down to 68 degrees and if it starts turning back into a gelatin form put it back on the stove and cool it down again.
- For the heavy cream whip in a mixer until soft peaks start to form.
- Once thecustard has cooled to 68 degrees stir in the cream.
- Pour into molds and regfrigerate or freeze until it has set
- While waiting for the bavarian cream to set you can make the raspberry suace...
- Mix the sugar and cornstartch together and break the cornstartch up with your fingers or any other tool.
- Puree the raspberries and strain the seeds out.
- Pour the raspberry mixture into a pot with the stove NOT on yet
- Stir in the cornstartch and sugar to the raspberry mixture
- Add in the lemon juice
- Turn on the stove and bring to a boil for 1 min and 15 sec or until it taste like the cornstartch has cooked out
The Rating
Reviewed by 7 people-
Thank you so much for such a great post!!
ahmed1
in Cairo loved it
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Sounds great....I bet this would go great in eclairs...:)
wynnebaer
in Dunnellon loved it
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Good stuff!!!!
zena824
in Somewhere, USA loved it
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