Bavarian Cream with Pumpernickel

Summary

Ingredients

• 125 g pumpernickel
• 0.5 liter ½ milk
• 100 g suar
• 40 ml kirsch
• 1 vanilla pod (s)
• 4 slices gelatin
• 3 egg yolks
• liter ⅛ whipped cream

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Instructions

1. Crumble the pumpernickel into a bowl. Bring half of the milk and half of the sugar to the boil, pour over the bread and add kirsch. Mix everything well and let it steep in the refrigerator for at least 4 hours.
2. Pour the pulp of the vanilla pod into the rest of the milk, bring to the boil. Pour the vanilla milk through a sieve. Soak the gelatine in cold water. Mix the egg yolks with the rest of the sugar until foamy, gradually pour in the hot vanilla milk while stirring. Return the egg yolk and milk mixture to the saucepan. Continue to cook on the stovetop or over the water bath, stirring (!!!) until a creamy consistency is achieved. Squeeze out the gelatine, dissolve in the cream while stirring. Pour the cream through a sieve so that no gelatine lumps remain in it. Squeeze out the pumpernickel well and stir into the cream. Finally, whip the cream until stiff and fold it into the cold cream. Portion the cream into cups with a ladle and cover and chill for another 6 hours.
3. To serve, carefully remove the cream from the rim of the cup with a knife. Briefly dip the cups in warm water. Then turn the cream onto the individual plates and garnish with blackberries and raspberry puree, for example.