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🍰 Classic Bavarian Cream the Traditional Way

180 kcal · 30 min · 4 servings

Classic Bavarian Cream the Traditional Way Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin leaves in a bowl of cold water and let them soften.
  2. 2. Slice the vanilla pod lengthwise with a small knife.
  3. 3. Place a pot with some water on the stove and bring it to a boil.
  4. 4. Put the egg yolks and sugar into a large mixing bowl.
  5. 5. Pour the milk over the eggs and add the sliced vanilla pod.
  6. 6. Place the mixing bowl over the pot with the hot water (bain-marie).
  7. 7. Whisk the mixture with a wire whisk until it becomes thicker and creamier.
  8. 8. Remove the bowl from the heat and stir briefly.
  9. 9. Remove the vanilla pod from the cream.
  10. 10. Squeeze the water out of the soaked gelatin.
  11. 11. Stir the gelatin into the warm cream until it has completely dissolved.
  12. 12. Whip the cream stiffly using a hand mixer.
  13. 13. Place the cream over a bowl of ice water and stir it until it starts to set.
  14. 14. Remove the cream from the ice bath.
  15. 15. Gently fold in the stiffly whipped cream into the cream base using a spatula.
  16. 16. Fill the finished cream into small molds or a large bowl.
  17. 17. Cover the cream with plastic wrap.
  18. 18. Place the cream in the refrigerator for at least 3 hours.
  19. 19. Dip the molds briefly in hot water to release the cream.
  20. 20. Unmold the cream or scoop out portions from it.
  21. 21. Serve the cream with raspberry puree and garnish with mint.

Nutrition per serving