Saturday, August 15, 2009

Bavarian Cream Dessert


2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.
In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.

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