Bavarian cream.


1½ cups milk, warmed
½ cup sugar
3 egg yolks
1 tbsp gelatin
300ml cream (33-35%)
2 vanilla pod
Gelatin in cold water, mix 1 tbsp gelatin with 4 tablespoons Cold water. Cut the pods in half and scrape out the seeds. Put milk, vanilla pods and seeds in a saucepan and bring to a boil. Remove from heat and leave for 10 minutes, drain
Mix the sugar and egg yolk in a heatproof bowl. Put bowl in a water bath so that boiling water is not touching the bottom. Whisk egg yolks with the sugar until smooth. Add warm milk and continue whisking in a water bath until the mixture thickens slightly.
Remove the bowl from the heat, add the soaked gelatine, stir well. Cover with cream and set aside to cool down slightly. 6 oiled molds of about 150 ml. Whip the cream to soft peaks and bring them into the cooled cream. Mix gently.
Put the cream into prepared molds and refrigerate for several hours or overnight before freezing.


See also

New and interesting