Bavarian cream with pumpernickel

Ingredients for 4 servings:

• 125 g pumpernickel
• ½ liter of milk
• 100 g sugar
• 40 ml cherry brandy
• 1 vanilla pod(s)
• 4 slices of gelatin
• 3 egg yolks
• ⅛ liter whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

with raspberry cream or blackberries

Crumble the pumpernickel into a bowl. Bring half the milk and half the sugar to a boil, pour over the bread, and add the kirsch. Mix everything well and let it steep in the refrigerator for at least 4 hours. Add the vanilla bean pulp to the remaining milk and bring to a boil. Pour the vanilla milk through a sieve. Soften the gelatine in cold water. Beat the egg yolks with the remaining sugar until frothy, then gradually add the hot vanilla milk while stirring. Return the egg yolk and milk mixture to the saucepan. Continue cooking on the stovetop or over a bain-marie, stirring constantly (!!!), until a creamy consistency is reached. Squeeze out the gelatine and dissolve it in the cream while stirring. Pour the cream through a sieve to ensure no lumps remain. Squeeze the pumpernickel well and stir it into the cream. Finally, whip the cream until stiff peaks form and fold it into the cold cream. Ladle the cream into mugs, cover, and refrigerate for another 6 hours. To serve, carefully loosen the cream from the rim of the cup with a knife. Briefly dip the cups in warm water. Then turn the cream out onto individual plates and garnish with, for example, blackberries and raspberry puree.