Photograph of the finished Crème bavaroise

France · Kem bavarois vani gelatin

Crème bavaroise

40 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 6 cups
  • Photograph of Fresh cream Fresh cream 4 ¼ cups
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Gelatin powder Gelatin powder 1.4 oz
  • Photograph of Vanilla Vanilla 2 ⅛ tbsp
  • Photograph of Strawberry Strawberry 1.3 lb
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Soak the gelatin powder in cold water for 10 minutes until it swells completely.
  2. 2 Cook the custard with milk, egg yolks, sugar, and vanilla until it reaches exactly 82 degrees, then strain it through a sieve.
  3. 3 Dissolve the softened gelatin in the hot custard until completely dissolved.
  4. 4 Submerge the ice cream mold in ice water and stir until the mixture thickens like syrup.
  5. 5 The mixture must be cooled to the desired consistency before mixing in the fresh cream; if it's still runny, the cream will separate into two layers.
  6. 6 Mix in the whipped cream, pour into molds, and refrigerate for 6 hours. Serve with strawberry sauce.

With an appliance

  • Microwave 36 min

    Step 2: Mix the milk, egg yolks, sugar, and vanilla at 700W for 6 minutes, stirring every 90 seconds, and stop at exactly 82 degrees; reduce heat to about 4 minutes. Even heat helps prevent lumps, sticking to the bottom, and makes it easier to control the temperature. Then, dissolve the gelatin while the cream is still hot; wait until the mixture thickens slightly before adding the fresh cream.

Start cooking