Bavarian Cream and Berries (Print Version)
# Ingredients:
01 -
3 egg yolks
02 -
¾ cup sugar
03 -
1 tablespoon powdered gelatin
04 -
1 cup milk
05 -
1½ teaspoons vanilla extract
06 -
1 cup heavy cream
07 -
Fresh berries, to serve
# Instructions:
01 -
Add the egg yolks and sugar to a mixing bowl and beat with an electric hand mixer until pale and fluffy.
02 -
Fill a jug with 8 tablespoons of freshly boiled water. Sprinkle over the gelatin and stir well until dissolved. Set aside.
03 -
Add the milk and vanilla extract to a saucepan and bring to a boil over medium heat, stirring frequently.
04 -
Remove the pan from the heat and spoon the hot milk into the egg yolk mixture a little at a time, whisking as you go, until half of the milk has been added.
05 -
Pour the egg/milk mixture back into the saucepan with the rest of the milk and place back on the heat. Whisk as it heats through for another 2 minutes.
06 -
Remove the pan from heat and add the prepared gelatin mixture and stir well. Pour the contents of the pan into a bowl and set aside to cool for at least 10 minutes.
07 -
Grease four dessert molds with a little butter or oil. Add the heavy cream to a mixing bowl and whip with an electric hand mixer until stiff peaks form.
08 -
Fold the whipped cream into the cooled egg/milk/gelatin mixture until combined.
09 -
Pour the Bavarian cream mixture into your greased dessert molds and chill in the fridge for at least 6 hours or preferably overnight.
10 -
Turn the desserts out onto plates to serve. If they aren't coming loose easily, briefly dip the molds into a bowl of hot water. Serve with fresh raspberries and blueberries.