Bavarian cream is a spoon dessert of German origin. It has a creamy and velvety texture thanks to the addition of mascarpone and the delicacy of gelatin sheets. Perfect to serve as a dessert after a light meal or as a conclusion to an important dinner.
Boil the milk with the sugar and set aside a glass of cold milk
Melt the gelatin sheets in a bain-marie
Whisk the egg yolks, potato starch, and vanilla
Combine and mix the cold milk with the hot milk and place on the stove, stirring without boiling
Let it cool in a container, stirring occasionally
Gently blend the mascarpone into the cream
Pour everything into a buttered mold and leave in the refrigerator for 5 hours
Bavarian cream mold
Spoon
Pan
Italia
| Energy (kcal) | 292.12 |
| Carbohydrates (g) | 27.5 |
| of which Sugars (g) | 26.55 |
| Fat (g) | 17.04 |
| of which Saturates (g) | 9.31 |
| Protein (g) | 8.66 |
| Sale (g) | 0.1 |
