Bavarian cream

Ingredients for 8 servings:

• ½ liter of milk
• ½ liter cream
• 120 g sugar
• 10 sheets of gelatin
• 1 pinch of salt
• 4 egg yolks
• ½ vanilla pod(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Crème bavaroise

Split open the vanilla pod and scrape out the seeds (onto a small plate so none of the vanilla is lost). Bring the vanilla seeds, pod, and a pinch of salt to a boil with the milk. Soften the gelatine (use two more leaves in summer). Beat the egg yolks and sugar until frothy. When the milk is hot, remove the pod. Add the milk to the egg yolk and sugar mixture, stirring constantly. Squeeze out the gelatine and add it. Pass the mixture through a sieve. Continue heating in a double boiler until rose-like. Then refrigerate the cream. When the cream begins to set, fold in the stiffly whipped cream (the milk to cream ratio is always 1:1). Immediately pour into timbale or dessert bowls and refrigerate for a few hours before serving.