Bavarian Cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 3 sheets of gelatine in cold water. Carve the vanilla pod lengthwise, scrape out the pulp. Place milk, salt, vanilla pulp and vanilla pod in a pot, bring to the boil, remove from heat and remove vanilla pod.

2. 2

   Cream egg yolk and sugar with the whisk of the hand mixer. Gradually stir in the milk. Pour the egg milk back into the pot. Stir with a wooden spoon and heat until the cream thickens.

3. 3

   Cut the cream in half.

4. 4

   Select the raspberries and puree them with a hand blender. Stir the puree under one half of the cream. Squeeze a portion of gelatine, dissolve and stir into the raspberry cream. Dissolve the remaining gelatine in the remaining hot egg cream.

5. 5

   Chill both creams and stir occasionally. Whip the cream until stiff. When the creams start to gel, carefully fold in about half of the cream each. First place the vanilla cream in a bowl and chill.

6. 6

   After about 30 minutes, add the raspberry cream and chill for at least 30 minutes. Decorate with berry fruits and mint.

Nutrition Facts

KCAL
490 kcal

CARBS
36 g

FATS
32 g

PROTEINS
13 g