Bavarian Cream Vanilla – Crème Bavaroise

The preparation of the base cream is identical to the English Krem. The amount of gelatin is calculated for a Bavarian Krem for toppling. However, it can be served just as light and airy in glasses. For this then 5 sheets of gelatin offer out.

(So: The yolks are stirred with the sugar in a baking bowl until creamy, but not creamy. The milk is brought to a boil with the whipped cream and the slit vanilla bean. Remove the pod and sprinkle the vanilla pulp into the milk. Bring this to the boil repeatedly and add to the egg yolk mixture form while stirring. Pour the mixture into a bowl, put it on the fire and stir continuously with a wooden spatula until the cream starts to become viscous. It must never come to a boil). Squeeze well the gelatin swollen in cold water and add it to the slightly warmed base cream form. Stir until the gelatine has completely dissolved. If this is not the case, the base cream with the gelatin can be heated repeatedly while stirring until the last gelatin residue is dissolved.

Pass the base cream through a sieve so that any lumps are still filtered out. To do this, place ice cubes and cold water in a large baking bowl and place a correspondingly smaller baking bowl inside. However, it must be large enough so that the whipped cream can be effortlessly folded in later.

Stir until cooled on ice. However, do not whip with a whisk under any circumstances, but only stir gently, the

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