Sesame Bavaroise – Bavarian Cream with Sesame
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 70 g sesame seeds
- 250 ml milk
- 50 grams sugar
- 4 egg yolks
- 6 sheets gelatin
- 400 ml sweet cream
- oil
Print Recipe
Pin Recipe Instructions
- Toast the sesame seeds in the pan without oil. Let it cool down and, ideally, grind it into a paste in a poppy seed or grain mill. Alternatively, you can use a mortar or hand blender.
- Store-bought sesame paste should not contain any ingredients other than sesame seeds. Normally, the sesame is not roasted beforehand when it is made.
- Heat the paste with the milk, the sugar and the egg yolks over a water bath while stirring continuously until the mixture begins to become viscous. Squeeze the gelatine soaked in cold water and dissolve it in the hot mixture. Allow to cool to 25 degrees in the refrigerator and carefully fold in the whipped cream. Let it set in the refrigerator for a few hours.
- To serve, cut out cams and sprinkle with toasted sesame seeds.
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