Bavarian Cream with Tonka Bean, Mountain Dragon Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets gelatine, white, are to be cut off from the cream cam, the amount can be increased to 3 sheets
- Tonka bean zest, from half a bean
- 3 egg yolks
- 70 g suar
- 1 tablespoon kirsch or other alcohol your choice
- 300 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- Put the egg yolks with sugar and grated tonka beans in a bowl and beat with the hand mixer until a thick, lightly foamy cream is formed. Shake the chilled whipped cream well and place in a sufficiently high bowl. Beat the cream with the hand mixer until stiff and fold it carefully into the egg foam cream.
- Carefully squeeze out the soaked gelatine, put it in a small saucepan with the kirsch and dissolve on a low heat, it must not boil. To equalize the temperature, add 2 - 3 tablespoons of the cream to the dissolved gelatin and stir well. Then pour this mixture into the entire cream and fold in until homogeneous.
- Then either fill the cream into portion glasses or bowls or put it in a bowl that is not too high to cut off cams and refrigerate for at least 2 hours. When the cream is set, cut off the cams and decorate if necessary.
- This is currently our favorite dessert after we discovered the tonka bean.
- Note: Since tonka bean contains coumarin, people who take blood-thinning medication should switch to vanilla as a flavoring.
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