Bavarian cream with apple compote
easy
60 mins
60 mins
Ingredients
- 1.25 kg Apples
- 1/8 l apple juice
- 2 TABLESPOONS Lemon juice
- 150 g Sugar
- 1 package Pudding powder vanilla flavor"
- 8 sheets Gelatine
- 1 Vanilla pod
- 400 ml Milk
- 1 pinch Salt
- 4 Yolks (size M)
- 400 g Whipped cream
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp possibly roasted almonds
Directions
- 1
Wash, peel and quarter the apples, cut out the core. Cut apples into pieces. Boil apples, juice, lemon juice and 50 g sugar in a pot, cover and let boil for 8-10 minutes. Stir pudding powder with 6 tbsp. water until smooth. Remove the pot from the heat and stir the pudding powder into the apples. Heat everything up again while stirring and let it simmer for about 1 minute. Let it cool down
- 2
Soak gelatine in cold water. Cut open the vanilla pod, scrape out the pulp. Put milk, salt, vanilla pod and pulp in a pot and bring to the boil. Remove from heat, remove vanilla pod. Beat the egg yolks and 100 g sugar with the whisk of the hand mixer until thick and creamy. Gradually fold the vanilla milk into the egg yolk cream
- 3
Heat over a hot water bath while stirring until the mixture thickens (remove to form a rose). Squeeze gelatine well and dissolve in the hot egg yolk milk. Place in a cool place until the cream begins to gel. Whip cream until stiff and fold in carefully. Divide apple compote into 6 glasses, except for something to decorate. Spread Bavarian cream on top. Chill for at least 2 hours. Decorate Bavarian Cream with the remaining compote and lemon balm. Serve sprinkled with chopped, roasted almonds if desired.
- 4
waiting time approx. 4 hours
Nutrition Facts
540 kcal
59 g
29 g
9 g
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