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| ¡üBatter |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
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Combine milk and 10g of sugar in a saucepan. Place over heat and bring the mixture to a boil.
While heating the milk mixture, cream together egg yolks and 50g of sugar. (Photo #1)
Gradually pour the hot milk mixture into the egg yolk mixture while mixing with a whisk. Blend well. (Photo #2)
Pour the batter (#3) back into the saucepan and place over low heat.
Keep stirring slowly with a wooden spatula. When steam comes out and the mixture thickens, remove from the heat.
Add soaked gelatin and blend well. (Photo #3)
Add 10 drops of vanilla essence and mix.
Place the saucepan in a larger bowl of ice water. Allow the mixture to cool.
Beat 70g of cream until soft peaks form as in the photo. (Photo #4)
Stir in the whipped cream to #8 and blend well. (Photo #5)
Pour the batter into a kouglof or angel food cake pan and refrigerate until firm. (Photo #6)
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| ¡üFinish |
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Combine cream and sugar in a bowl. Beat until stiff peaks form.
Remove the Bavarian cream from the refrigerator. To remove the Bavarian cream from the pan easily, quickly dip the pan in hot water; hot water should come almost all the way up the side of the pan.
Invert the Bavarian cream onto a plate and garnish with whipped cream and seasonal fruit.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 15 cm kouglof mold |
0kcal |
120 minutes |
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| milk |
250g |
| vanilla essence |
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| egg yolk |
60g |
| sugar |
60g |
| gelatin |
4g |
| whipping cream |
70g |
¡ÚPreparation¡Û
- Soak gelatin in water.
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| whipping cream |
100g |
| sugar |
8g |
| seasonal fruit |
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