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Bavarian Crème
2 Tablespoons unflavored gelatin
1/2 Cup cold water
4 egg yolks
1/2 Cup white sugar
1 pinch salt
2 Cups milk
1 teaspoon vanilla extract
2 Cups heavy cream
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In a small bowl, stir together the gelatin and cold
water. Set aside to soften. In a medium bowl, whisk together the egg
yolks, sugar and salt until smooth.
In a medium saucepan, bring the milk to a boil. Stir a small amount into
the egg yolk mixture, then stir the egg yolk mixture into the hot milk
until well blended. Whisk in the softened gelatin and vanilla. Run through
a strainer, and allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy
cream to medium stiffness and fold into it. Refrigerate until ready to
use. Makes 4 cups.
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