Bavarian cream on kaki fruits

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Whisk the egg yolks with the whisk of the hand mixer until creamy. Add sugar while continuing to whisk until it is completely dissolved

2. 2

   Cut the vanilla pod lengthwise. Scratch out the pith. Boil up the pulp, pod, salt and milk. Then remove the pod. Beat the milk in a thin stream with a whisk into the egg yolk cream

3. 3

   Pour cream into the pot and heat slowly (do not let it boil!). Remove from the heat and dissolve the squeezed gelatine in the cream. Then let it cool down in a cold water bath while stirring several times until the cream starts to gel

4. 4

   Whip the cream until stiff and fold into the cream. Pour into 4 moulds or 1 large bowl. Chill for at least 3 hours

5. 5

   Wash the persimmons (if they have a hard skin, peel them), cut them in half and cut them into slices. Turn out the cream and arrange with the fruits. Decorate if necessary

Nutrition Facts

KCAL
350 kcal

CARBS
29 g

FATS
21 g

PROTEINS
8 g