Peach Bavarian Cream Recipe
Ingredients
| 2 cups mashed ripe peeled pitted peaches | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Heavy cream | 2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1 1/2 envelopes unflavored gelatin | ||
| Cold water | 2 Tablespoon | |
| Almond extract | 1/8 Teaspoon | |
| Whipped cream | ||
Directions
Mix peaches with 1/3 cup sugar and stir until dissolved.
Bring 1/2 cup cream to boiling point.
Beat egg yolks and gradually beat in hot cream and remaining sugar.
Sprinkle gelatin over cold water and let stand for 5 minutes.
Add gelatin to hot cream mixture and stir until gelatin is dissolved.
Cool and add to peach mixture.
Chill until mixture starts to thicken.
Whip 1 cup heavy cream until stiff.
Fold cream into peach mixture.
Pour mixture into 1-quart mold.
Chill until firm.
Unmold by dipping into lukewarm water for a few seconds.
Whip remaining cream until soft and fluffy and fold in almond extract.
Place Bavarian on a platter and spoon cream over it.
Bring 1/2 cup cream to boiling point.
Beat egg yolks and gradually beat in hot cream and remaining sugar.
Sprinkle gelatin over cold water and let stand for 5 minutes.
Add gelatin to hot cream mixture and stir until gelatin is dissolved.
Cool and add to peach mixture.
Chill until mixture starts to thicken.
Whip 1 cup heavy cream until stiff.
Fold cream into peach mixture.
Pour mixture into 1-quart mold.
Chill until firm.
Unmold by dipping into lukewarm water for a few seconds.
Whip remaining cream until soft and fluffy and fold in almond extract.
Place Bavarian on a platter and spoon cream over it.
Chef
