Bavarian Cream with Red Berries

Summary

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

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Instructions

1. Soak the gelatine leaves in cold water.
2. 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!
3. 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.
4. 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.
5. Before serving, turn the Bavarian cream out onto a plate and serve decorated with the berry mixture.
6. 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.