Bavarian cream is a versatile and delicious vanilla cream that tastes great as a dessert but also works well as a cake filling.
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from pasteurized eggs
or 1 tbsp. vanilla paste
Kirschwasser or rum
heavy whipping cream
Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds.
In a large mixing bowl, combine the vanilla bean seeds, egg yolks, Kirschwasser (optional), and powdered sugar and beat to a thick and fluffy cream.
In a small bowl sprinkle gelatin over ¼ cup cold milk. Allow to sit for about 5 - 10 minutes to bloom the gelatin.
Heat the rest of the milk, add to the cold milk mixture and stir until gelatin is completely dissolved.
Let milk mixture cool down, add to eggs and beat for about 3 minutes. If you are not using pasteurized eggs, you may want to beat the egg mixture on a double boiler.
Beat heavy whipping cream and fold into the egg-milk mixture.
Pour into decorative glasses or leave in bowl.
Cover and refrigerate at least for 4 hours or overnight.
Serving Tip: Serve with raspberry or strawberry sauce, fresh berries and whipping cream.
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Bavarian Cream https://alltastesgerman.com/bavarian-cream/ February 3, 2018