Vanilla Bavarian cream is a creamy and delicate dessert, perfect for concluding a special dinner. The unmistakable aroma of vanilla blends with the sweetness of cream, creating an irresistible combination for the palate. Its preparation requires few ingredients but a lot of care and attention. Discover how to make this exquisite Bavarian cream and delight in its enveloping taste.
The base cream of the dessert is prepared like custard: mix the egg yolks with the sugar in a saucepan, add the boiling milk flavored with the vanilla bean, and heat the mixture.
To check the cooking point of the cream, put a little on a wooden spoon and blow on it: the cream is ready if it forms a series of circles.
Dissolve the gelatin sheets, previously softened in cold water and squeezed, in the still hot cream, then let it cool.
Meanwhile, whip the cream in a bowl and incorporate it into the cream when it begins to thicken, then place the mixture in a 15 l Bavarian mold or individual molds.
Whisk
Bowls
Cake Mold
Store in the refrigerator for up to 3 days
Vanilla Bavarian cream is a classic dessert of French cuisine
Francia
| Energy (kcal) | 249.98 |
| Carbohydrates (g) | 14.64 |
| of which Sugars (g) | 14.64 |
| Fat (g) | 17.59 |
| of which Saturates (g) | 9.66 |
| Protein (g) | 6.93 |
| Sale (g) | 0.08 |
