← All recipes

🍰 Bavarian Cream with Wild Berries

376 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 200 ml milk (3.5 % fat)
• 4 leaves gelatin
• 3 egg yolks
• 50 g whole cane sugar
• 200 ml whipping cream
• 500 g berry mix (e.g. strawberry, raspberry and blueberries)
• 0.5 lemon
• 1 tbsp honey (15 g)
• 100 ml cloudy apple juice
• 2 sprigs mint

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Place the vanilla pod and the milk in a pot.
3. 3. Bring the milk and vanilla mixture to a boil.
4. 4. Remove the pot from the heat.
5. 5. Let the mixture steep for about 15 minutes.
6. 6. Soak the gelatin in cold water.
7. 7. Whisk the egg yolks with the sugar in a bowl until creamy and fluffy.
8. 8. Strain the milk into the egg yolk and sugar mixture.
9. 9. Place the bowl over a pot of hot water (bain-marie).
10. 10. Continue stirring the mixture over the hot water bath until it thickens.
11. 11. Squeeze the soaked gelatin well.
12. 12. Stir the gelatin into the warm cream.
13. 13. Place the bowl in a bath of cold water.
14. 14. Continue stirring until the cream begins to set.
15. 15. Whip the cream until stiff.
16. 16. Gently fold the whipped cream into the cream mixture.
17. 17. Rinse the molds with cold water.
18. 18. Fill the cream into the cold-rinsed molds.
19. 19. Refrigerate the molds, covered, for at least 3 hours.
20. 20. Wash and clean the berries for the compote.
21. 21. Chop the berries if necessary.
22. 22. Squeeze the lemon.
23. 23. Bring the lemon juice together with the honey and apple juice to a boil.
24. 24. Remove the pot from the heat.
25. 25. Add the berries to the hot liquid.
26. 26. Let the compote mixture cool down.
27. 27. Wash the mint.
28. 28. Shake the mint dry.
29. 29. Carefully turn out the cream from the molds onto plates.
30. 30. Arrange the cooled compote around the cream on the plates.
31. 31. Garnish the dessert with the mint.
32. 32. Serve the dessert.

Nutrition per serving

• kcal: 376
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 30 g