Bavarian vanilla
The Bavarian cream, or more simply Bavarian, is a cream that is prepared starting from an English cream to which gelatin or isinglass is mixed and cream is added, which is incorporated at the end.
The dessert takes its name from the German region of Bavaria.
It presents a very versatile recipe with which you can experiment with countless combinations, for example the Bavarian mango with the addition of mango puree.
BAVARIAN VANILLA
Servings 20 portions
Ingredients
- 600 gr milk
- 800 gr cream
- 350 gr sugar
- 160 gr egg yolks
- 32 gr gelatine in sheets
- 2 vanilla pods
Instructions
- Pour the sugar into the bowl with the egg yolks and mix with a spatula, cover them with cling film and leave them at room temperature.
- Meanwhile, soak the gelatin in cold water and then cut the vanilla pod lengthwise and scrape the seeds with the back of the blade.
- In a saucepan pour the milk and add the seeds together with the pod, heat until almost boiling.
- When it is hot, filter the milk by pouring it into a colander on the bowl with the egg and sugar mixture, mix well and then pour into the saucepan.
- Cook the cream over low heat, stirring until it reaches 82 ° C.
- Remove from the heat and add the squeezed gelatin, stir to make it amalgamate completely and finally filter the mixture again to make sure there are no lumps or leftover gelatine not yet dissolved.
- Put the bowl in another slightly larger bowl containing cold water and ice and mix until the cream is completely cooled.
- At this point, whip the cream but leave it half-whipped, it must be of a soft and slightly foamy consistency.
- Then add to the custard, stirring gently, with movements from the bottom up, so as not to dismantle the cream.
- Fill a mold with the mixture.
- Leave to harden in the refrigerator for about 3-4 hours.
- When it is time to take it out of the mold, immerse the mold for a few seconds in a container with hot water to facilitate the exit of the mixture from the mold.
- To decorate.