Bavarian cream

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Carve the vanilla pod lengthwise, scrape out the pulp. Put milk, salt, vanilla pulp and vanilla pod in a pot. Bring the milk to the boil, remove from the heat and remove the vanilla pod. Whisk egg yolk and sugar with the whisk of the hand mixer until creamy.

2. 2

   Gradually stir in the milk. Pour the egg milk back into the pot. Heat with a wooden spoon while stirring until the cream thickens (do not let it boil, otherwise the egg yolk will curdle!) The cream has the right consistency when it remains on the spoon and no longer runs down thinly. If you blow lightly on the spoon, bulges will easily form, which remotely resemble a rose. Pour the cream into a bowl. Squeeze the gelatine and dissolve in the hot cream. Chill the cream, stirring occasionally. Whip cream until stiff. When the cream begins to gel, carefully fold in the cream. Pour cream into a piping bag and fill into 4 glasses (each with a capacity of approx. 300 ml).

3. 3

   Squeeze the gelatine and dissolve in the hot cream. Chill the cream, stirring occasionally. Whip cream until stiff. When the cream begins to gel, carefully fold in the cream. Pour cream into a piping bag and fill into 4 glasses (each with a capacity of approx. 300 ml). Chill for 2 hours. Decorate with strawberries

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
470 kcal

CARBS
33 g

FATS
32 g

PROTEINS
11 g