Bavarian cream on Sharon fruits

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Place the egg yolks in a bowl and allow the sugar to trickle in while stirring. Stir with a whisk until the sugar is dissolved. Cut the vanilla pod lengthwise. Scrape out the pulp with a knife. Add the vanilla pulp and pod and 1 pinch of salt to the milk and bring to the boil.

2. 2

   Remove the vanilla pod. Stir the hot milk in a thin stream into the egg yolk cream with a whisk, stirring constantly. Now pour the cream back into the milk pot and heat it up while stirring constantly. Be careful, it must not boil!! Pull off the stove. Drain the gelatine and stir into the hot liquid. Let it cool down in a cold water bath. Stir from time to time. Whip the cream until stiff. As soon as the cream starts to gel, fold the cream into the cold cream. Rinse 2 moulds (approx. 400 ml content) cold and pour in the cream.

3. 3

   Drain the gelatine and stir into the hot liquid. Let it cool down in a cold water bath. Stir from time to time. Whip the cream until stiff. As soon as the cream starts to gel, fold the cream into the cold cream. Rinse 2 moulds (approx. 400 ml content) cold and pour in the cream. Leave to cool for at least 3 hours. To serve, wash the sharon fruits, cut them in half and cut them into slices. Line plates with them. Hold bowls briefly in hot water and pour the cream over the fruits. Decorate with lemon balm as desired.

4. 4

   Leave to cool for at least 3 hours. To serve, wash the sharon fruits, cut them in half and cut them into slices. Line plates with them. Hold bowls briefly in hot water and pour the cream over the fruits. Decorate with lemon balm as desired.

Nutrition Facts

KCAL
500 kcal

CARBS
47 g

FATS
31 g

PROTEINS
12 g