Bavarian Cream with Raspberry Pulp and Ladyfingers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g raspberries (frozen)
- 100 g powdered suar
- 8 tablespoon raspberry spirit
- 100 g ladyfiners
- 8 tablespoon grenadine
- 8 sheets gelatin, white
- 500 ml milk
- 1 pinch (s) salt
- 1 vanilla pod (s)
- 6 egg yolks
- 120 g suar
- 500 ml whipped cream
For decoration:
- raspberries, fresh
- cream, whipped
- Lemon balm
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries and strain them through a sieve. Stir the powdered sugar in the puree until smooth and mix with 4 tablespoons of raspberry brandy. Cut the ladyfingers into small pieces and soak them with the rest of the raspberry spirit. Soak the gelatin in a little water.
- Bring the milk with the salt and the slashed, scraped-out vanilla pod and vanilla pulp to the boil in the saucepan. Mix the egg yolks with the sugar and add some of the hot milk while stirring. Quickly stir the egg yolk milk into the vanilla milk (without the pod) and whip in a hot water bath until creamy. Take the cream out of the water bath. Now squeeze out the gelatine and dissolve it in the cream. Put the cream in the fridge for about 1 hour until it starts to gel.
- In the meantime, whip the cream until stiff and stir it into the cooled cream. Fold in the soaked ladyfingers evenly. Pour the cream into a large glass bowl, pouring in the raspberry pulp like a strudel. Draw a pattern through the mass with a rubber spatula. Covered with cling film, the cream is placed in the refrigerator for another 3 hours.
- Decorate with cream, fresh raspberries and lemon balm before serving.
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