Bavarian Cream

Ingredients · 8 servings

• 620 gCustard, warm vanilla egg custard
• 10 gGelatin, powdered
• 60 mlWater, cold
• 360 gWhipped cream, softly whipped
• 1 tspVanilla extract

Equipment

stovetop, refrigerator, saucepan, mixing bowl, small bowl, large bowl, whisk, spatula, mold, sieve, measuring spoon, cover

Instructions

1. 1
   Gather Ingredients

   Gather 620 g custard, gelatin, cold water, whipped cream, vanilla extract, and set out a saucepan, bowl, whisk, spatula, mold, and sieve. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Bloom Gelatin

   Sprinkle gelatin evenly over cold water in a small bowl, then leave it to swell until the granules look fully hydrated. · 10 min

   What to look for: The gelatin looks swollen and no dry powder remains.

3. 3
   Warm Custard

   Warm custard with vanilla extract over low heat, stirring constantly until it is fluid and just steaming, not boiling. · 5 min

   What to look for: The custard loosens and gives off gentle steam.

4. 4
   Dissolve Gelatin

   Add bloomed gelatin to the hot custard and whisk until completely melted, then pass the mixture through a sieve into a clean bowl. · 5 min

   What to look for: The custard is smooth, glossy, and free of gelatin specks.

5. 5
   Fold Cream

   Cool the custard in a cold water bath until slightly thickened, then fold in whipped cream with broad strokes to keep the mixture airy. · 10 min

   What to look for: The mixture is pale, light, and softly thickened.

6. 6
   Mold Cream

   Pour the cream into a rinsed mold, smooth the top, cover, and chill until firm enough to hold a clean shape. · 4 h

   What to look for: The cream is fully set and jiggles gently when moved.

7. 7
   Serve Bavarois

   Unmold the Bavarian Cream onto a chilled plate, slice with a warm knife, and serve while cool and softly set. · 5 min

   What to look for: The dessert holds its molded shape with a smooth creamy surface.