Basic Recipe Bavarian Cream

Soak the gelatine in sufficient cold water. Slit vanilla bean lengthwise and scrape out pith with a small kitchen knife. Bring milk, vanilla bean and pulp to a boil in a saucepan. Beat the egg yolks and 50 g sugar with the whisks of a mixer until creamy. Remove the vanilla pod from the milk and gradually pour the hot milk into the egg yolks, stirring throughout.

2. Pour quantity into a suitable bowl and beat over a hot water bath with a whisk until hot and creamy. A line must remain visible on a wooden spoon handle, then the cream is whipped enough. It is best to hold a wooden spoon in the cream, drag a finger across the back of the wooden spoon and check that the line remains visible. However, do not make the cream, otherwise the egg yolks will curdle.

3. squeeze gelatin, let it melt in the hot mixture, fold in liqueur. Baking bowl put in a large enough bowl of iced water and cool, stirring several times, so the amount becomes exceptionally creamy. Whip egg whites and 1 pinch of salt until stiff, sifting in 50 g sugar. Whip the cream until stiff as well.

When the cream begins to firm up, fold in the whipped cream and the snow. Fill the cream into dessert bowls and leave to cool for 2 hours. Serve garnished with cleaned and chopped fruit.

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