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)
Bavarian Cream with Fruits
Bavarian Cream with Fruits

Instructions

  1. Fruits and berries appropriate to the season are used here. It will be a real Bavarian dessert with wild berries and other fruits.
  2. Soak the gelatine in cold water.
  3. Place egg yolks, sugar, and vanilla flavoring or pulp in a bowl and mix with the
  4. Beat the whisk of a hand mixer until the mixture is light and thickly foamy.
  5. 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.
  6. Carefully stir into the ice cream, then fold in the remaining cream loosely and evenly.
  7. Pour the cream into a dome shape and let it set in the refrigerator for at least two hours.
  8. Remove the stems from the berries, wash briefly, halve if necessary and marinate with vanilla sugar and the remaining kirsch. Refrigerate.
  9. 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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