Bavarian Cream

Bavarian Cream Recipe

When plating Desserts, remember the word K.I.S.S

KEEP IT SIMPLE STUPID

The recipe goes something like this....

Ingredients 

Gelatin, granulated

Milk, whole

Cream, heavy

Sugar, granulated

Egg yolks

Vanilla extract

Flavorings, as desired

Directions 

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Place 1⁄4 of the cold milk in a bowl and sprinkle gelatin over it to bloom. If using gelatin sheets, break in half and immerse in cold liquid.

4. Whip the cream to a medium-soft peak and reserve.

5. Place the remaining milk and sugar in a heavy-bottomed pot and bring to a boil.

6. Using some of the boiling milk, temper into the egg yolks and add back to the boiling milk. Cook, stirring constantly, until the mixture coats the back of a spoon (nappé) 175°F (79°C). Do not boil.

7. Remove from heat, strain. 8. Melt the bloomed gelatin over a double boiler. 9. Add the melted gelatin to the strained mixture.

10. Cool in an ice bath, stirring often. 11. When cool, fold in the vanilla extract, flavorings, and whipped cream. 12. Fill molds. 13. Refrigerate or freeze immediately.

11. Plate, using a variety of colors and add a crunch factor!!