Vanilla Bavarian Cream
A classic chilled dessert made with an English custard base, set with gelatin and folded with whipped cream.
Ingredients
gelatin
0.75 oz (22 g)
cold water
5 oz (150 ml)
egg yolks
4
sugar
4 oz (125 g)
milk
8 oz (250 ml)
vanilla
0.25 oz (8 ml)
heavy cream (whipped)
1 pint (500 ml)
Instructions
1
Step 1
Soak gelatin in cold water.
2
Step 2
Make English pastry cream: Whisk egg yolks and sugar until thick and pale. Heat milk, then slowly pour it into the egg yolk mixture while stirring constantly. Heat over a double boiler, stirring continuously until slightly thickened.
3
Step 3
Stir the soaked gelatin mixture into the warm pastry cream until fully dissolved.
4
Step 4
Chill the pastry cream in the refrigerator or over crushed ice, stirring occasionally to keep it smooth.
5
Step 5
Whip heavy cream to soft peaks, being careful not to overwhip it.
6
Step 6
When the pastry cream is very thick but not yet set, gently fold in the whipped heavy cream.
7
Step 7
Pour the mixture into molds or serving dishes.
8
Step 8
Refrigerate until completely set. If using molds, unmold before serving.
