Crème Bavaroise À La Myrtille
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 sheets gelatin, white
- 6 sheets gelatin, red
- 750 g blueberries, (blueberries)
- 200 g powdered suar
- 4 tablespoon lemon juice
- 6 egg yolks
- 625 ml sweet cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water and wash and drain the blueberries in the meantime.
- Puree half of the blueberries with 100g powdered sugar and lemon juice. Now dissolve the gelatin dripping wet over low heat and stir into the berry puree.
- Now whip the egg yolks with 2 tablespoons of water and the rest of the powdered sugar until frothy, stir into the blueberry mixture and refrigerate.
- Whip 1/2 cream until stiff and fold into the blueberry mixture as soon as it starts to thicken.
- Put the entire mass in a bowl or mold and chill for 3-4 hours (or overnight) and then dip it in hot water (so that it can dissolve better) and turn it onto a plate.
- Now decorate with the remaining blueberries and the cream and serve.
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