Bavarian Cream


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Bavarian Cream
Bavarian Cream
Ingredients
1/4 cup water
1 envelope unflavored Knox Gelatine
1/2 cup sugar
5 egg yolks
1-1/2 cups milk
2 tsp. vanilla extract
1 cup whipping cream
Topping:
1-1/4 cups frozen, thawed dark sweet cherries
2 tbsp. sugar
2 tbsp. Kirsch
1 tsp. cornstarch
2 tbsp. shaved chocolate*
Directions

Prep: 30 minutes  Cook: 15 minutes  Serves: 6

1. Whisk together water and gelatin in a small bowl. Set aside, whisking occasionally to keep from setting up.
2. Whisk sugar and egg yolks in a large heavy bowl until very light and fluffy.
3. Bring milk to a simmer in a medium saucepan. Drizzle very slowly into sugar mixture, whisking constantly, until fully incorporated. Pour back into saucepan and cook over low heat for 5 minutes or until mixture starts to thicken, whisking almost constantly. Pour into a large bowl and set into a larger bowl filled with ice; whisk in gelatin mixture. Let cool, whisking frequently, until mixture starts to thicken.
4. Beat cream in a large bowl until stiff peaks form. Fold gently into custard mixture. Spoon into 6 dessert dishes; cover and refrigerate until ready to serve.
5. Stir together cherries, sugar, Kirsch and cornstarch in a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes; remove from heat and let cool. Spoon over custard and sprinkle with chocolate.

*Use a vegetable peeler to make shavings from a dark or milk chocolate bar.
 

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