One dessert that I love because of its simplicity is the Bavarian Cream.
This dessert is simply perfect for your guests! It is quick to prepare (preparations can be done the evening before), beautiful to present and can be served all year round with seasonal fruit. It is similar to Panna Cotta but has a lighter and fluffier texture.
I love to serve it in dariole moulds but you can also simply serve it in a bowl or arranged on plates with fruit in the shape of quenelles.
- For the cream
- 3 leaves of gelatine
- 350 ml of whipping cream
- vanilla (beans or paste)
- 3 eggyolks (find ideas for the use of the eggwhites here)
- 40 g of icing sugar
- For the Sauce
- 150 g strawberries
- 1 tbsp of lemon juice
- 125 g of fresh berries
- mint leaves for the decoration
Soak the gelatine in cold water in a bowl.
Whip 300 ml cream until stiff and chill.
Whip the vanilla with the rest of the cream and the egg yolks and icing sugar in a bowl over a hot water bath until frothy. Add the soaked and squeezed gelatine and dissolve in it. Then carefully fold in the whipped cream.
Rinse 4 ramekins with cold water. Pour in the cream and leave to set overnight in the refrigerator.
Finely purée the strawberries with the lemon juice.
Turn the creams out of the moulds (dip the moulds briefly in hot water, loosen the edge slightly with a thin knife, dip again briefly in hot water, then slide onto your hand and from there onto the plate.
Serve with the sauce and berries and garnish with mint.
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