Bavarian Cream has been always my favorite light dessert. It’s a delicious cold creamy dessert that melts in your mouth leaving no aftertaste. We call it “sappari (tasting a fresh flavor with no aftertaste)” in Japanese and I was quite surprised to find that light taste despite of this rich creamy dessert!
Using some vanilla sticks made it extra rich and enhanced the flavor. Garnishing it with raspberry coulis was a perfect combination of its tanginess and the creaminess of this delicious Bavarian Cream.
- Serves 6:
- 2 Eggs
- 2 oz Sugar
- 9 fl oz Cream
- 3 Gelatin Leaves
- 9 fl oz Whole Milk
- 1 tsp Vanilla Extract
- Mise en Place with a sanitizer.
- Pour cold water into the gelatin powder. Oil the molds.
- Separate the eggs and put the yolks into a bowl. Cream the yolks and sugar.
- Pour the milk and vanilla into a pot and put it on a stove.
- In a separate bowl, whip the cream to medium peaks.
- When the milk heats up (the foam is about to flow over), remove it from the stove and pour slowly into the yolk mixture while stirring enthusiastically. Pour all back into the pot and return to a low heat. Stir the Anglaise slowly scraping the bottom and side of the pot until thickens to coat the spoon and leave a line when you wipe your finger along it.
- Off the stove, mix the gelatine into the Anglaise.
- Strain into a bowl and leave it in the ice bath until thickens to the same consistency and temperature as the whipped cream.
- Combine the Anglaise and cream well.
- Pour the Bavarian cream into the molds and chill them in the refrigerator for 2 - 4 hours, until set.
- Put the surface of the molds with the cold Bavarian cream into warm water for a second and turn it onto a chilled plate.
- Garnish as desired and serve.
This little man means to be shaping a heart with his hands, wishing you all a little happiness with a bit of dessert every day.