Bavarian cream with raspberries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Put raspberries, sugar and liqueur in a bowl. Defrost the raspberries. Soak gelatine in cold water. Cut open the vanilla pod, scrape out the pulp. Bring milk, vanilla pod and vanilla pulp to the boil in a saucepan. Beat egg yolks and icing sugar until fluffy.

2. 2

   Add boiling milk bit by bit while stirring constantly. Squeeze 6 sheets of gelatine and dissolve in the vanilla milk. Let the cream cool down. Whip cream until stiff. When the cream begins to curdle, remove the vanilla pod and fold in the cream. Keep some nice raspberries for decoration. Finely mash the rest of the raspberries and pass through a sieve. Put 2 tablespoons of raspberry puree in a pot, warm up carefully. Squeeze the rest of the gelatine, dissolve in the raspberry puree and stir into the rest of the raspberry puree. When the raspberry puree begins to curdle, fill Bavarian cream and raspberry puree in layers into glasses. Chill for several hours.

3. 3

   Keep some nice raspberries for decoration. Finely mash the rest of the raspberries and pass through a sieve. Put 2 tablespoons of raspberry puree in a pot, warm up carefully. Squeeze the rest of the gelatine, dissolve in the raspberry puree and stir into the rest of the raspberry puree. When the raspberry puree begins to curdle, fill Bavarian cream and raspberry puree in layers into glasses. Chill for several hours. Chop the pistachios. Decorate cream with pistachios, raspberries and lemon balm

Nutrition Facts

KCAL
490 kcal

CARBS
48 g

FATS
26 g

PROTEINS
13 g