Bavarian Cream

Name: Bavarian Cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 leaf gelatine; 1 piece vanilla pod; 400 ml milk; 4 piece egg yolks; 100 g sugar; 400 ml whipping cream; 300 g raspberries (frozen); 2 tbsp icing sugar; 1 tsp lemon juice

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.

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Cook time

40 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

386 kcal

Calories

8 g

Protein

26 g

Fat

28 g

Carbs

Ingredients

For 6 servings

Estimated cost~€6.25 · ~€1.05/serving

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Instructions

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.