German cuisine · Desserts & Sweets

Bavarian Cream

Fine vanilla cream of egg yolk and gelatin, lightened with cream, unmolded and served with strawberry sauce.

Ingredients · for 6 servings

• 500 ml whole milk
• 1 vanilla pod
• 6 egg yolks
• 120 g sugar
• 6 sheets gelatin
• 400 ml cream
• 1 pinch salt
• 1 tbsp oil for the mold
• 300 g strawberries
• 2 tbsp powdered sugar
• 1 tbsp lemon juice

Instructions

1. Soak the gelatin in plenty of cold water for 10 min., lightly grease a 1.2 l mold with the oil and split the vanilla pod lengthwise.
2. Bring the milk to a boil with the vanilla seeds and pod and a pinch of salt, remove from the heat and let steep for 10 min., then remove the pod.
3. Whisk the egg yolks and sugar until pale, slowly stir in the hot milk and cook everything in the pot over low heat, stirring constantly, until it coats the back of a spoon – at around 82 °C a line stays visible when drawn across the spoon; it must not boil.
4. Dissolve the squeezed-out gelatin in the hot cream mixture, pour it through a sieve and stir over cold until it starts to lightly gel at the edge.
5. Whip the cream to soft peaks, fold it in in two batches, fill the mixture into the mold and chill for at least 4 hours until firm.
6. Purée the strawberries with powdered sugar and lemon juice, briefly dip the mold in hot water, unmold the cream onto a platter and pour the sauce around it.