Bavarian Krem, Krem bavaroise, Bavarois (*): probably the most popular cold dessert, a whipped cream of cow’s milk, egg yolk, sugar, vanilla and dissolved gelatine, mixed with whipped cream, filled into small molds or possibly molds, after solidification overturned. It can be varied in taste, with almonds, chocolate, coffee powder, raspberries, oranges, strawberries, peaches, liqueurs, etc. There are also many derivatives, for example, Bavarian chocolate cream, Bavarian cream with apples, etc.
The Bavarian creams are lightened up by whipped cream, which is precisely subjected to the Krem just before sticking: recognizing the right heat before subtracting the whipped cream is very important. If the quantity is too warm, the whipped cream will melt; if it is too cool, the cream will set too quickly and can no longer be filled. The cream must be filled into molds on the spot and left to solidify in the refrigerator. Before turning it out, place it briefly in hot tap water.
The amount of gelatin must be strictly observed – even one sheet more is too much, and the result is a rubbery krem.
The origin is not entirely clear: it is usually thought that the krem was “invented” by French cooks at the Wittelsbach princes.
The classic recipe:
Soak gelatin in cold tap water.
Cut the vanilla pod in half lengthwise, scrape it out, add the pulp to the cow’s milk with the salt, let it boil.
Cream egg yolks and sugar.