Bavarian cream is a spoon dessert of German origin. It has a creamy, velvety texture thanks to the addition of mascarpone and the delicacy of the gelatin. Perfect to serve as a dessert after a light meal or as the finale of an important dinner.
Bring the milk to a boil with the sugar and set aside one glass of cold milk
Dissolve 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 over the heat, stirring without letting it boil
Let cool in a bowl, stirring occasionally
Gently fold the mascarpone into the cream
Pour everything into a buttered mold and leave in the refrigerator for 5 hours
Bavarois mold
Spoon
Pan
Italy
| 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 |
