Bavarian Cream (bavaroise à la crème)

About the dish

Bavaroise is a classic French-inspired dessert cream of custard, gelatin, and whipped cream, set in a mold. Erken gives the main recipe "à la crème" with variations of fruit purée and combination molds.

How to make it

1. 1

   Whip the egg-sugar foam

   Whip the egg yolks and the 200 g sugar together for about 15 minutes into a pale, fluffy mass.

2. 2

   Cook the milk with vanilla

   Bring the milk to a boil with the vanilla pod and let it steep. Soak the gelatin in cold water and cut it up.

3. 3

   Set up the cream

   Thin the egg-sugar foam with the boiling milk, add the gelatin, set over the heat, and whisk until the cream thickens and approaches the boiling point. Strain it into a bowl and stir it now and then as it cools.

4. 4

   Blend in the cream

   When the cream is well cooled and begins to show signs of setting, fold in the cream, whipped stiff with the 45 g sugar and the vanilla sugar.

5. 5

   Fill the mold

   Pour the mixture into a mold rinsed in cold water and dusted with sugar, or a mold brushed with almond oil. The mold can also be coated with a thin layer of sugar cooked to caramel; it gives good flavor and a fine appearance.

6. 6

   Set and unmold

   Chill until the dessert is set, at least 4 hours. Dip the mold quickly in hot water before serving and turn it out onto a platter.

7. 7

   Variations

   Bavarian cream can be made from fruit purée: 2 dl sugar syrup per 5 dl purée, the juice of 3 lemons, 30 g gelatin, and 5 dl whipped cream; raw fruit can be added. You can also line the mold with bavaroise à la crème and fill the center with strawberry, pineapple, chocolate, or fruit bavarian cream.