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Bavarian Cream with Stewed Plums | Velvety & Autumnal
(0)
50 min
Under an hour
Knuspr-Küche
Luftig-zarte Bourbon-Vanillecreme trifft auf warmen, mit Zimt und Zitrone sanft eingekochten Zwetschgenröster. Dieser bayerische Traditions-Nachtisch schmilzt förmlich auf der Zunge und bringt den goldenen Herbst auf deinen Dessertteller.
Preparation method
Soak the gelatine sheets in cold water for about 5 minutes. Slit the vanilla pod lengthwise and scrape out the seeds. Bring the whole milk to a boil in a saucepan together with the vanilla seeds and the pod, remove from the heat and let it steep for 5 minutes. Then remove the pod.
Separate the eggs. Whisk the 3 egg yolks with 40 g of the sugar and 1 pinch of fine table salt in a bowl until creamy. Slowly pour the warm vanilla milk into the egg yolk mixture while stirring constantly.
Gently heat the mixture over a hot water bath while stirring constantly until it lightly binds and thickens (approx. 80 °C, do not let it boil). Remove from the water bath, squeeze the excess water out of the gelatine, and dissolve it directly in the warm cream. Let it cool in the refrigerator until it starts to set slightly.
Chef's tip
To ensure the Bavarian cream turns out wonderfully velvety, the egg yolk and milk mixture must never boil over the water bath, otherwise the egg will curdle. As soon as the mixture coats the back of a spoon and leaves a visible trace, it is perfect.
The stewed plums taste wonderful both warm and cold. You can also prepare them a day in advance and store them in the refrigerator.
Ingredients
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