Bavarian cream

Category: Confectionery
Bavarian cream

Ingredients

Milk 200 ml
Whipping cream 200 ml
Yolks 5 pieces
Powdered sugar 100 g
Vanilla sugar 1 tsp
Gelatin 1 tbsp. l.

Cooking method

  • 1. Pour gelatin with cold water and set aside for 20 - 30 minutes. Add vanilla sugar to warm milk, mix.
  • Beat the yolks with powdered sugar in a water bath until they are white. Continuing to beat, pour in warm milk in a trickle.
  • 2. Squeeze out the swollen gelatin, put in a small saucepan and cook in a water bath until completely dissolved, without bringing to a boil. Add to cream, mix thoroughly and refrigerate for 10 - 15 minutes.
  • 3. Whip the cream into a thick foam and mix with the chilled cream. Fill pre-cooled molds with cream and refrigerate until they cool completely.
  • Garnish with grated chocolate when serving. Serve with any berries.
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

40 minutes + 2 hours

Note

The recipe is taken from the book "Grocery School" Eksmo Moscow 2010

It is easy and quick to prepare, and the dessert itself is delicious!
Bon Appetit!

Teen_tink
.. this is some kind of holiday for the stomach !!!!! I only coped with almost lemon Kurd ... and here on you ... Bavarian cream ... I'll do it ... only on agar ... in two days ... more often I can't ... the New Year is already over .....
Margit
Teen_tink
Pampushka with garlic
finally happiness !!!!!! Thank you very much!! In the early 80s, I came across a recipe for a Bavarian cream (there, simple biscuit cookies were poured in pieces with this cream in bowls). I have been looking for this cream for 30 years and now, probably it is!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers