Bavarian Cream with Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets gelatin
- 3 egg yolks
- 70 grams sugar
- 2 tablespoon flavor, natural or
- 2 vanilla pods, the pulp
- 3 tablespoon kirsch
- 0.25 liter ¼ cream
- 250 g berries, mixed or seasonal fruits
- 1 tablespoon vanilla sugar (bourbon)
Print Recipe
Pin Recipe Instructions
- Fruits and berries appropriate to the season are used here. It will be a real Bavarian dessert with wild berries and other fruits.
- Soak the gelatine in cold water.
- Place egg yolks, sugar, and vanilla flavoring or pulp in a bowl and mix with the
- Beat the whisk of a hand mixer until the mixture is light and thickly foamy.
- Dissolve the squeezed gelatin sheets with a tablespoon of kirsch and a tablespoon of water in a small saucepan over low heat. Whip the cream until stiff, mix one to two tablespoons of it with the dissolved gelatin.
- Carefully stir into the ice cream, then fold in the remaining cream loosely and evenly.
- Pour the cream into a dome shape and let it set in the refrigerator for at least two hours.
- Remove the stems from the berries, wash briefly, halve if necessary and marinate with vanilla sugar and the remaining kirsch. Refrigerate.
- Dip the mold briefly in hot water and turn the cream out onto a plate. Wreath it with the marinated berry fruits or serve with other fruits appropriate to the season.
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