Vanilla bavarois
Instructions
The base of sweet cream is prepared as the custard: mix in a saucepan the yolks with the sugar, add the boiling milk flavored with vanilla stick, and then warm the mixture.
To test doneness, put a little cream on the wooden spoon and soffiateci on: the cream is ready if it forms a series of circles.
Melt cream still warm the gelatine previously softened in cold water and squeezed, then let cool.
Meanwhile, whip the cream in a bowl and add to the cream when it begins to thicken, then put the mixture into a mold to be 1.
5 l Bavarian or in individual ramekins.
Ingredients and dosing for 6 persons
- 6 egg yolks
- 120 g of sugar
- 50 cl of milk
- 1 stick of vanilla
- 7 sheets gelatine
- 50 cl of cream