Bavarian Cream Recipe
Cool, smooth, creamy, and delicate Bavarian Cream is a classic dessert and is enriched with milk, unflavored gelatin, whipped cream and vanilla extract. This chilled summer Bavarian Cream dessert looks as good as it tastes! Follow our easy recipe and enjoy your bowl of mush Bavarian Cream
Ingredients
1 1/4 cups milk
1/4 teaspoon salt
2 eggs, separated, at room temperature
Sugar
1 envelope unflavored gelatin
1 cup heavy or whipping cream
1 1/2 teaspoons vanilla extract
Directions
1. In 3-quart saucepan, mix milk, salt, egg yolks, and 2 tablespoons sugar. Sprinkle gelatin over milk mixture; let stand 1 minute to soften slightly. Cook over medium-low heat, stirring, until mixture thickens and coats spoon (do not boil or mixture will curdle). Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Spoon whites over gelatin.
3. Using same bowl and beaters, beat heavy cream with vanilla until soft peaks form; add to gelatin. Gently fold beaten egg whites and cream into gelatin. Pour into 6-cup mold; refrigerate until set, about 3 hours.
2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Spoon whites over gelatin.
3. Using same bowl and beaters, beat heavy cream with vanilla until soft peaks form; add to gelatin. Gently fold beaten egg whites and cream into gelatin. Pour into 6-cup mold; refrigerate until set, about 3 hours.
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