Bavarian Cream

Bavaroise
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Ingrediënten

  • 3 Egg yolks
  • ⅓ cup 70 g Sugar
  • 1 Vanilla bean
  • 4 tsp 2 cl Kirsch (cherry brandy)
  • 2 Sheets gelatin
  • 1¼ cups 300 ml Heavy cream

Instructies

  • Halve the vanilla bean and scrape out the pulp.
  • Cream the egg yolk with sugar and vanilla pulp in a double boiler, then beat in an ice water bath until cold.
  • Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
  • Stir into the egg mixture.
  • Whip the cream almost completely, then fold in.
  • Fill serving sized dishes and chill for 2 hours.

Notes / Tips / Wine Advice:

Garnish Recommendation: fresh berries, fruit purée, or cardamom berries
A particular charming addition—especially in the cooler seasons—is preserved dried pears and plums. 

The Wittelsbach’s Sweet Secret

Even the most cunning culinary historians can’t find the answer to the question of just what is so Bavarian about Bavarian cream. There is even a “bavaroise italienne” and a “bavarois mexicaine.” Even the “muscovite,” created by a French chef for an aristocratic Russian family is a relative of Bavrian cream. The secret of why this basic French pastry cream has its blue and white name must have been taken to the grave by the Wittelsbach royal family. Maybe it was simply the fact that the Bavarian ruling class placed great worth on being served by French chefs.
 
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Recipe Category Dessert
Country Austria / European
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