Photo: Lila la Loop
Bavarian Cream – sweet Bavarian delight also tastes great on the Baldeneysee
When delicate cream, fine vanilla, and a hint of raspberry purée combine to create a dessert that melts in your mouth like a poem, it can only be one dessert: Bavarian Creme. This sweet temptation from Bavarian cuisine is not only enjoyed in southern Germany, but also in the Ruhr area, at Baldeneysee. Originally a must-have on every festive table in 18th-century French aristocratic households and later perfected by Bavarian chefs, Bavarian cream is today a symbol of fine dessert art and an absolute dessert classic.
Despite its simple ingredients, Bavarian Cream is more than just a dessert – it's a true delight. Light and creamy, with a silky texture that caresses the palate like velvet. It boasts a hint of the sweet and tart fruitiness of pureed and strained raspberries. Strawberries can also be used instead of raspberries for the fruit coulis. Whether enjoyed on its own or with fruity compote, a chocolate coulis, or a caramelized topping, it adapts to any culinary setting, be it a buffet, a dessert in a multi-course meal, or simply served with coffee instead of cake. Bavarian Cream quickly becomes the star of the show.
Even in the Ruhr region, home to hearty culinary delights like currywurst and pilsner, Bavarian cream finds its place – namely as a sweet contrast to the savory Ruhr cuisine. Whether at Sunday lunch on the Baldeneysee, as a dessert, or as the highlight of a self-organized brunch – Bavarian cream proves that enjoyment knows no bounds. Enjoy a taste of Bavaria right in the heart of the Ruhr.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 45 minutes | 4 | simply | German |
Ingredients
6 sheets of white gelatin
4 egg yolks
250 g sugar
1 vanilla bean
250 ml milk
500 g cream
3 tablespoons of icing sugar
300g raspberries, fresh or frozen
Besides that Lemon balm and raspberries for serving.
preparation
1. Soak the gelatin in cold water. Whisk the egg yolks with the sugar over a hot water bath. Be careful that the temperature does not get too high and the egg mixture does not curdle.
2. Split the vanilla bean lengthwise and scrape out the seeds. Bring the pod and seeds to a boil in the milk, then strain through a fine sieve and let cool slightly. Dissolve the squeezed-out gelatin in the cooled milk. Slowly stir the vanilla milk into the egg mixture. Place the bowl in cold water and let the mixture cool. Then refrigerate for about 30 minutes.
3. Whip the cream until very stiff. When the milk and egg mixture begins to set, quickly fold in the whipped cream. Immediately pour into individual serving dishes. Alternatively, pour into a large dish and, to serve, scoop out large quenelles with a tablespoon. Refrigerate the cream for at least 3 hours before serving.
4. For the raspberry sauce, sift the powdered sugar and lightly caramelize it in a saucepan. Add frozen raspberries and simmer, covered, over medium heat for about 4 minutes. Simmer fresh raspberries only very briefly. Then purée and, if you prefer to remove the seeds, strain the sauce.
5. Take the Bavarian cream out of the refrigerator 10 minutes before serving. Spoon the raspberry sauce over it and garnish with fresh raspberries and mint leaves, if desired.
| Recipe by: |
|---|
| Bianca Killmann |