Bavarian Cream Recipe - Cooking Index
Bavarian Cream Recipe - Cooking Index
| 1 | Vanilla bean | |
| 1 1/4 cups | 296ml | Heavy cream |
| 1 tablespoon | 15ml | Powdered gelatin |
| 3 tablespoons | 45ml | Milk |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 5 | Egg yolks | |
| 1 1/4 cups | 296ml | Whipped cream |
| 6 | Sliced strawberries |
Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooden spoon. Remove from heat and add milk and gelatin mixture.
Place bowl in ice bath and stir until at room temperature.
Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
This recipe yields 6 servings.
Source:
MELTING POT with Michael Symon - (Show # MP-1B43) - from the TV FOOD NETWORK
Average rating:
7 (1 votes)
Submit your rating:
Click a star to rate this recipe.