Original Bavarian Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 liter ½ milk
- 0.5 liter ½ cream
- 7 sheets gelatin
- 4 egg yolks
- 200 g suar
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in lukewarm water, whip the cream, beat the sugar and egg yolks until frothy, warm the milk (do not boil!) And add the sugar and egg yolks. Remove the gelatine from the water, squeeze it out and add it to the milk. Then beat the whole thing until it starts to gel, fold in the cream. Chill for about 1 hour.
- The base cream can now be given any flavoring, jam, dessert sauces, fruits etc. (use more gelatine if necessary). Vanilla sugar can of course also be used. The milk can be replaced by a wide variety of fruit juices (e.g. orange juice).
- Tip: I don`t warm the milk, but put the gelatine in some of the milk that has been removed on the stove for a short time until it has completely dissolved and then add the whole thing to the mixture
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