This week there is a somewhat elaborate, but also accordingly delicious dessert recipe from me, which my mother wanted as a dessert for this year’s Mother’s Day. The talk is of the “Bavarian cream”, a pudding-like dessert consisting of milk, egg yolks, cream and sugar. It is flavored with vanilla bean and thickened with gelatin.
First, whip the cream until stiff and chill it. Also, soak the gelatin according to package instructions. Now it gets a bit more complicated: You need two pots – one to boil the milk with the vanilla and one to use as a water bath. In addition, you will need a bowl that you can place in the water bath. In it you mix the eggs with the sugar.
When the milk begins to boil, remove it from the heat and slowly (!) pour it into the egg yolk-sugar mixture, stirring constantly. If you are too hasty, you will get scrambled eggs instead of Bavarian cream. Once this is done, place the bowl on the water bath. The liquid must now be heated to approx. 82 °C in order to obtain the right binding later. Important: do not boil under any circumstances!
Then dissolve the squeezed gelatine in the hot milk mixture and set aside. Now the cream must cool to room temperature so that we can fold in the whipped cream without it running. After that, off to the fridge for a few hours and pat yourself on the back nicely, because this dessert is really demanding to make.
Bavarian cream is still really handmade in the production, but is definitely worth it in my opinion. I filled the dessert with a piping bag in glasses and decorated with chocolate. Fresh berries fit but also super to it.
Have fun cooking!
- 200 ml whipped cream
- 250 ml milk
- 1 vanilla pod or vanilla extract
- 3 egg yolks
- 50 g sugar
- 6 sheets gelatine
- Whip cream until stiff and chill. Soak gelatin according to package directions.
- In a stainless steel bowl, whisk egg yolks with sugar. Provide two saucepans. In one pot, heat water for a bain-marie; in the other, bring the milk to a boil with the vanilla bean (scraped out).
- Slowly whisk the milk into the egg yolk and sugar mixture, stirring constantly. Place the bowl on the water bath and heat to 82 °C. Do not allow to boil! Stir gelatin into the liquid while it is still hot. Allow to cool to room temperature.
- Fold the whipped cream into the cream and chill for at least 3 hours.