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Bavarian Cream
A German classic from Bavaria: Bayerische Creme is the celebration dessert of Bavarian cooking and appears on many tables at Christmas. A vanilla custard, a little gelatine and stiffly whipped cream come together as a meltingly tender cream that holds its shape when turned out. With it comes a deep red raspberry sauce that makes the plate glow.
Kochzeit
40 min
Portionen
6
Zutaten
9
Nährwerte
pro Portion386 kcal
Kalorien
8 g
Eiweiß
26 g
Fett
28 g
Kohlenhydrate
Zubereitung
- 1
Soak the gelatine in plenty of cold water.
- 2
Slit the vanilla pod lengthways and scrape out the seeds. Heat the milk with the seeds and the pod in a pan, but do not let it boil.
- 3
Beat the egg yolks and the sugar in a bowl until pale and creamy. Gradually stir in the hot milk through a sieve.
- 4
Return the mixture to the pan and thicken it over a low heat, stirring constantly, until it lightly coats the back of the spoon; it must not boil.
- 5
Take the pan off the heat, dissolve the squeezed-out gelatine in it and stir the cream over a cold water bath until it begins to set at the edges.
- 6
Whip the cream until stiff and fold it into the custard in two batches. Pour the mixture into six moulds rinsed out with cold water and chill.
- 7
For the sauce, thaw the raspberries, purée them finely with the icing sugar and the lemon juice and pass them through a sieve.
- 8
Dip the moulds briefly into hot water, turn the cream out onto plates and pour the raspberry sauce around it.
