Bavarian cream with rhubarb-banana compote and
easy
45 mins
45 mins
Ingredients
- 6 sheets white gelatine
- 1 Vanilla pod
- 3/8 l Milk
- 3 Egg yolk (size M)
- 175 g Sugar
- 375 g Whipped cream
- 500 g Rhubarb
- 1/2 l Cherry nectar
- 1 Cinnamon stick
- 7-10 Tbsp peel of 1 untreated lemon
- 20 g Cornflour (approx. 2 tablespoons)
- 250 g Bananas
- 1 piece(s) fresh coconut (40-50 g)
- 7-10 Tbsp Mint
Directions
- 1
Soak the gelatine. Cut the vanilla pod lengthwise, scrape out the pulp and add to the milk together with the pod. Bring to the boil. Stir egg yolk and 75 g sugar until creamy. Remove the vanilla pod and gradually stir the hot milk into the egg cream. Pour back into the pot and heat up over a low to medium heat, stirring constantly (do not boil).
- 2
When the mixture begins to thicken, remove from the heat and melt the squeezed gelatine in it while stirring. Let it cool down while stirring occasionally. Whip the cream until stiff and fold into the cold gelling cream. Pour into a mould (approx. 1 1/4 litre capacity) and leave to set for 4-5 hours, preferably overnight. Clean, wash and cut the rhubarb into pieces. Boil up the rhubarb, remaining sugar, cherry nectar, cinnamon stick and lemon peel. Stir cornflour in a little water until smooth. Stir into the boiling compote and boil up again briefly. Peel and slice the bananas. Fold into the hot compote and let it cool down. Cut fine strips from the coconut with a peeler. To topple the cream, dip the mould briefly in hot water and turn it out onto a plate.
- 3
Stir cornflour in a little water until smooth. Stir into the boiling compote and boil up again briefly. Peel and slice the bananas. Fold into the hot compote and let it cool down. Cut fine strips from the coconut with a peeler. To topple the cream, dip the mould briefly in hot water and turn it out onto a plate. Spread a little compote around it. Serve decorated with coconut flakes and mint leaves
- 4
Per portion 1550 kJ/ 750 kcal
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