Original Bavarian Cream

Ingredients for 6 servings:

• ½ liter of milk
• ½ liter cream
• 7 sheets of gelatin
• 4 egg yolks
• 200 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Basic recipe

Soak the gelatin in lukewarm water, whip the cream, beat the sugar and egg yolks until frothy, warm the milk (do not boil!), and add the sugar and egg yolks. Remove the gelatin from the water, squeeze it out, and add it to the milk. Then beat the mixture until it begins to gel, then fold in the cream. Chill for about 1 hour. The base cream can now be flavored with whatever you like: jam, dessert sauces, fruit, etc. (you may need to use more gelatin). Vanilla sugar can also be used. The milk can be replaced with various fruit juices (e.g., orange juice). Tip: I don’t heat the milk, but I briefly place the gelatin in a little milk on the stove until it’s completely dissolved, and then add it to the mixture.