Bayerische Creme (Bavarian cream, a set vanilla dessert with fruit sauce)

Bayerische Creme is a classic of Bavarian pastry: a silky, vanilla, whipped set cream with fruit sauce. Light, airy and beautiful. It is a worthy end to a festive menu.

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Method

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1. Soak the gelatin in cold water for 5 minutes. ⏱ Timer: 5 min
2. Bring the milk to a boil with the scraped seeds of the vanilla pod.
3. Beat the egg yolks with the sugar until fluffy and pour in the hot milk in a thin stream.
4. Return to the pot and thicken over low heat, stirring, until it coats the back of a spoon; do not boil.
5. Stir in the squeezed-out gelatin and cool to lukewarm.
6. Whip the cream and fold it gently into the cooling custard.
7. Pour into small molds and chill for at least 3 hours. ⏱ Timer: 3 h
8. Blend the fruit with sugar and lemon juice into a sauce, and pour it over the unmolded cream.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not boil the gelatin; just dissolve it in the warm custard.
• Fold in the whipped cream gently so it stays light.
• To unmold, dip the mold briefly in warm water.

Frequently asked questions

Can I make it ahead?

Yes, it keeps for 1-2 days in the fridge.

What can replace gelatin?

Agar-agar, but the texture is different.

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