John Myers
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Bavarian Cream with Mashed Currant and Cherry Candy Chip
The perfect bavarian cream with mashed currant and cherry candy chip recipe with a picture and simple step-by-step instructions.
- 3 Egg yolk
- 125 ml Milk
- 40 g Sugar
- 20 g Vanilla sugar
- 3 Leaf gelatin
- 150 g Red currants
- 1 tbsp Currant liqueur
- 200 ml Cream
- 1,5 tsp Powdered sugar
- 10 g Cherry drop
The Bavarian Creme:
- Whisk the egg yolks with the milk and sugar. Soak the gelatine in a little cold water. Heat the egg yolk mixture in a saucepan while stirring until the thermometer has reached 85 ° C, if necessary remove the saucepan from the stove again and again so that the egg yolk does not curdle due to too much heat. Squeeze out the gelatine and stir into the mixture. Cover with cling film or a lid and let cool down to approx. 20 ° C. Whip the cream until it is half stiff and gradually fold it into the cooled cream using a spatula. Immediately fill into the desired shapes and refrigerate.
For the mashed currants:
- Wash and clean the currants. Then place in a tall container and puree with powdered sugar and the liqueur to taste. Finally, brush through a fine sieve and pour over the Bavarian cream.
For the cherry candy chip:
- Grind the cherry candies in a mortar or grinder to a fine powder and distribute in small portions on a baking sheet lined with baking paper. Bake in a preheated oven at approx. 250 ° C for approx. 10-20 seconds until the powder has solidified. Beware, the sugar gets extremely hot. Let the chips cool down for about 5 minutes and then carefully loosen them. Now it can be served.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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