John Myers
Bavarian Cream with Blueberry Compote
The perfect bavarian cream with blueberry compote recipe with a picture and simple step-by-step instructions.
- 300 ml Milk
- 1 Vanilla pod scraped out
- 5 leaves Gelatin white
- 4 piece Egg yolk
- 100 g Sugar
- 300 g Cream
- 250 g Blueberries fresh
- 1 tsp Freshly squeezed lemon juice
- 2 tbsp Honey liquid
- 5 piece Amarettini almond biscuits
- Whip the cream until stiff. Place the gelatine sheet by sheet in cold water.
- Cut the vanilla pod sideways and add the pulp to the milk. For the time being, add the vanilla pod as well. Warm the milk with the vanilla pod and pulp. Remove the vanilla pod from the milk.
- Next, beat the egg yolks and sugar with the whisk (or whisk the hand mixer) until the mixture is white and creamy. The sugar must be completely dissolved.
- Stir the milk into the egg mixture in a bowl. Beat over a water bath over low heat. Remove the gelatine from the water, squeeze out and gradually dissolve in the cream while stirring.
- Now cool the cream. To do this, the bowl with the cream is placed in a larger bowl which is filled with ice cubes. Now stir again and again and wait until the mass gels. Just before gelling, fold in the whipped cream. The cream Fill into 5 dessert glasses and cover with cling film. Chill in the refrigerator for about 2 hours.
- For the blueberry compote: select and wash the blueberries. Bring to the boil in a saucepan with lemon juice and honey and let simmer for a few minutes until the berries disintegrate slightly, allow to cool. Spread over the Bavarian cream and serve garnished with an almond biscuit.
Facebook Comments