Bavarian cream with fresh berries

Bavarian Cream on his best: A fruity component must not be missing on this milky cream.

A good mixture of sweet and sour fruits or berries is simply perfect here. Test the berry layer and the cream and try to pile up the largest possible portion with all the components – when everything is in your mouth, it seems like a fireworks of taste.

Ingredients for 4 servings:

For the cream

• 1 1/2 leaves gelatine
• 2 Egg yolks (M)
• 200 ml milk
• 50 g sugar
• 1/2 vanilla pod
• 200 ml cream, cold

For the berry topping

• 300 g berries, mixed
• 1 tablespoon icing sugar

Preparing time:

4 hours within cooling times

Directions for the Bavarian Cream:

First, place the gelatine in a bowl carlotta of cold water and let it soak for 5-7 minutes.

Put the two egg yolks in the small bowl carlotta and  whisk until foamy. Set aside.
Add the milk and sugar to a saucepan. Remove the seeds from the vanilla bean pod and add seeds and pod to the milk. Heat up over medium-low heat until the milk starts to bubble.

Add the hot milk gradually and very slowly to the bowl with the egg yolks and whisk constantly so the egg yolk won’t curdle.
Next, take the hot vanilla milk and let it flow very slowly into the bowl with the egg yolk, stirring constantly. In this way you slowly adjust the temperature without the yolk curdling. When about half of the milk has been stirred in, pour the egg yolk-milk mixture back into the pot and stir again.
Add about half of the milk and mix in, then pour that mixture back into the pot while stirring constantly.

Place on the stove again and heat up again. Let the mixture thicken while stirring constantly for about 4-5 minutes – it should look like a not too runny vanilla sauce. Squeeze the gelatin leaves to remove some of the water and add to the saucepan – stir and dissolve the gelatin. Remove from the heat and let cool down to room temperature – the mix should thicken quite a bit like a pudding.The mixture should now have attracted, but not be firm. Whisk the cold heavy cream until stiff peaks form. Remove the vanilla bean pod from the saucepan. Add the whisked heavy cream gradually and fold in carefully. Divide the cream between four serving glasses – they should be about half full at the most so there is enough room for the berries. Place in the fridge for at least 1-2 hours.

Now prepare the berries for topping:

Wash and drain the berries in fabio (colander with grip). Add about 2/3 of the berries to a blender, add the confectioners‘ sugar and mix until you get a smooth puree. You can also use an immersion blender here. Spoon the puree into the serving glasses – evenly divided – and place again in the fridge for at least another hour. Before serving add some fresh berries on top.

Ready to try the best bavarian cream with berries.