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🍰 Bavarian Cream with Quark – smarter

265 kcal · 30 min · 4 servings

Bavarian Cream with Quark – smarter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the gelatin in cold water.
  2. 2. Cut the vanilla pod lengthwise and scrape out the seeds. Bring milk, the pod, and the seeds to a boil in a pot.
  3. 3. Meanwhile, separate the eggs (you can save the egg whites for another dessert or for meringues). Whisk the egg yolks with the sugar until frothy.
  4. 4. Remove the vanilla pod from the milk. Slowly pour the hot milk into the egg yolk mixture while stirring vigorously. Pour the mixture back into the pot.
  5. 5. Heat the milk mixture over low heat while stirring until the liquid thickens.
  6. 6. Squeeze out the gelatin and dissolve it in the warm cream. Strain the cream through a fine sieve into a mixing bowl.
  7. 7. Place the mixing bowl in a cold water bath and let the cream cool down while stirring constantly.
  8. 8. Beat the quark with the beaters of a hand mixer until creamy. Whip the cream until stiff.
  9. 9. As soon as the cream begins to set, gently fold in the quark first, then the cream.
  10. 10. Fill the cream into 4 dessert glasses and let it set in the refrigerator for at least 4 hours. Garnish with lemon balm before serving if desired. Extra tip: If you want to unmold the cream, use three additional sheets of gelatin.

Nutrition per serving