Bavarian Cream with Red Berries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 sheets gelatin
- 2 tablespoon lemon juice
- 250 g double cream cheese
- 50 ml milk
- 3 tablespoons water
- 60 g suar
- 1 teaspoon custard powder for 500 ml milk, for boiling
- 2 egg whites
- 1 pinch (s) salt
- 150 g berries, red, mixed
Print Recipe
Pin Recipe Instructions
- Soak the gelatine leaves in cold water.
- Mix together lemon juice, cream cheese and milk. Bring 3 tablespoons of water, sugar and custard powder to a boil in a saucepan, bring to the boil for 20 seconds and remove from the stove. Squeeze out the gelatine and dissolve it in the hot syrup. Important: dissolve WITHOUT reheating!
- Beat the egg whites with a pinch of salt to form firm egg whites. Fold in the syrup for 1 minute and then pull the egg whites into the cream cheese mixture.
- Fill the resulting cream into 4 dessert bowls or pudding molds rinsed with cold water and smooth out. Then place in the refrigerator for at least 6 hours, or preferably overnight.
- Before serving, turn the Bavarian cream out onto a plate and serve decorated with the berry mixture.
- Tip: If you don`t want the cream to come out of the molds / bowls by simply turning them over, place them briefly in lukewarm water, turn them onto the plates and gently shake them to loosen them.
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