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Bavarian Cream

Vegetarian Gluten-Free

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This sweet and refreshing cream dessert is one of the most recognized in the world, ending many meals with a fluffy sweet treat. The simplicity and ease of preparation are what make this airy and fragrant cream a sought-after treat in many restaurants around the globe.

Prep Time 10 minutes

Serves: 2

Difficulty Level: Low

Bavarian Cream

Ingredients for Bavarian cream:

Whipped cream - 1 1/4 cup

Heavy cream - 1 1/4 cups

Milk - 2 tbsp.

Egg yolk - 5

gelatine - 1 tbsp.

Vanilla Extract - 1 tsp.

Sugar - 1/4 cup

Method of preparing the Bavarian cream:

In a small saucepan, heat the cream till it warms, making sure it doesn’t reach a boil. Add the vanilla, mix a little and set aside for about an hour.
In a small bowl, pour the gelatin powder and pour the milk into it, let the gelatin dissolve slightly.
Whip the egg yolks with the sugar in a medium bowl. After the hour has passed, heat the cream again and gradually pour it over the egg yolk.
Heat a pot with water and don’t bring it to a boil. Place the cream and egg bowl over the hot water making sure it doesn’t touch the water and mix with a wooden spoon until the cream thickens.
When the cream is slightly thick, remove the bowl from the hot water, and pour in the milk and gelatin mixture. Mix well and cool the bowl over a bowl with cold water and ice until it reaches room temperature (62-75°F or 17-25 °C).
Fold the whipped cream into the cream mixture and pour it into cups. Allow cooling for 4-5 hours before serving.

Chef's Tip:

You can top with nuts, chocolate syrup or anything else.

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