Classic Bavarian Cream

Ingredients

• 4 sheets gelatin
• 1 Vanilla bean
• 4 egg yolks
• 60 g sugar
• 250 ml milk
• 250 ml Whipping Cream

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise with a small knife. Bring a pot of water to a boil. In a whisking bowl, combine the egg yolks and sugar. Add the milk and place the vanilla bean inside. Whisk over a hot water bath until the mixture starts to become creamy. Remove from heat and stir briefly. Remove the vanilla bean again. Squeeze out excess liquid from the gelatin and fold it into the mixture until dissolved.

2. 2.

   Beat the cream with an electric mixer until stiff peaks form.

3. 3.

   Whip the Bavarian cream in a cold ice bath until it begins to set. Remove from the bath and fold the whipped cream into the base using a spatula.

4. 4.

   Pour into small molds or bowls, cover with plastic wrap, and chill for at least 3 hours.

5. 5.

   To serve, cut out shapes or release them from the molds (briefly dip in hot water).

6. 6.

   Serve with raspberry jam if desired and garnish with mint.