This recipe is for Bavarian cream, which contains powdered gelatin, egg yolks, sugar, milk, vanilla, and heavy whipping cream. The egg yolks and sugar are mixed until creamy. Milk and vanilla are brought to a boil and then added to the egg mixture. The milk-egg mixture is brought back to a boil. Powdered gelatin is sprinkled in and mixed thoroughly. Whipped cream is folded into the cooled milk-egg cream. The mixture is chilled in the refrigerator for 1-2 hours before serving.
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1. Bayerische Creme (Bavarian Cream)
Ingredients :
3tsp powdered gelatin
3 egg yolks
1 ½ tbsp sugar
1 cup milk
1 vanilla
1 ¼cups Heavy Whipping Cream
Mix the sugar with egg yolks until creamy. Set aside. Add the vanilla and milk to a pot.
Bring to a boil, stirring constantly. Pour some boiling milk into the egg mixture. This will
heat the eggs without scrambling them. Put the milk back over the heat and pour the egg
mixture into the milk, stirring constantly. Bring the milk/egg mixture to a boil, stirring
constantly. Sprinkle in the powdered gelatin and mix thoroughly. Remove from heat .Whip
the whipping cream until stiff peaks are formed. Allow the milk/egg cream to cool to the
point where it is beginning to thicken. Fold in the whipped cream. Allow to set in the
refrigerator for 1 -2 hours. Serve in dessert bowls. Garnish with fresh fruit, strawberry
sauce, or chocolate.
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