Bavarian Cream -

Bavarian Cream

This light dessert is set in a fancy mould and then turned out to serve. Decorate with cream and chocolate leaves or serve simply with fresh fruit.

Ingredients

1 vanilla pod
300ml/ ½ pint/1 ¼ cups single cream
15ml/1 tbsp powdered gelatine
45ml/3 tbsp milk
5 egg yolks
50g/2oz/ ¼ cup caster sugar
300ml/ ½ pint/1 ¼ cups double cream
Chocolate leaves and a sprinkling of cocoa powder, to decorate

Details

Serves: 6

Method

1. Put the vanilla pod and single cream into a small pan. Slowly bring to the boil, then turn off the heat, cover and infuse for 30 minutes. Remove the pod - rinsed well and dried, it can be stored and used again.


2. Sprinkle the gelatine over the milk and leave to soften.


3. Lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Bring the single cream almost to the boil again, then whisk into the egg mixture.


4. Set the bowl over a pan of barely simmering water and cook the custard, stirring, until it thickens enough to coat the back of a wooden spoon. Remove from the heat, add the soaked gelatine and stir until dissolved.


5. Strain the custard into a clean bowl. Cover with a piece of wet greaseproof paper, to prevent a skin forming and leave to cool.


6. Whip the double cream in a bowl until it just holds soft peaks, then fold it into the cooled custard.


7. Rinse individual moulds or a 1.2 litre/2 pint/5 cup ring or fancy mould with water. Pour in the cream mixture and chill for at least 4 hours, or until set.


8. To unmould the Bavarian cream, dip the mould right up to the rim in very hot water for about 5 seconds. Place a serving plate on top, then quickly invert the mould and remove. Decorate with chocolate leaves and a sprinkling of cocoa powder.

Cook's Tip:- If preferred, use 5ml / 1 tsp vanilla essence instead of the vanilla pod. Omit Step 1 and whisk the vanilla essence along with the egg yolks and sugar at Step 3.

Related food category:

• Dessert