Bayerische Vanillecreme (Bavarian Vanilla Cream)
Submitted by Mykey
Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minGerman precision meets pure indulgence.
This Bavarian cream starts with a proper vanilla custard, gets a boost from melted vanilla ice cream, and sets into something impossibly smooth and jiggly.
Unmold it onto a pretty plate and surround with seasonal berries or stone fruit.
It’s the kind of elegant dessert that looks like you fussed all day but comes together in stages.
Chef Tips
- Dissolve the gelatin completely; any granules will make the texture grainy
- Add the ice cream while the custard is still hot so it melts smoothly
- Dip the mold briefly in warm water before inverting for a clean release
Ingredients
Directions
Sprinkle gelatin over cold water to soften.
Heat to dissolve gelatin completely.
Mix together sugar and cornstarch.
Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly.
Pour into a 1-quart saucepan.
Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot.
Cool until slightly thickened. Add vanilla.
Fold in whipped cream.
Pour into a 1-quart mold.
Chill until set.
Unmold carefully and serve with a garnish of fresh fruits.
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