Recipe Bavarian Cream with Brandy
Create an elegant Bavarian cream with brandy, adding a personal touch with dark chocolate shavings or a slightly tangy red fruit sauce. This creamy and intense dessert requires only 20 minutes to prepare and 10 minutes to cook.
Instructions
- Soak the gelatin sheets in cold water.
- Bring the milk to a boil in a saucepan.
- In a bowl, beat the egg yolks with the sugar until foamy.
- Add the hot milk to the egg yolk mixture, straining it through a sieve.
- Cook over low heat, stirring constantly until the mixture starts to simmer.
- Remove from the heat and add the squeezed gelatin, stirring until completely dissolved.
- Allow the obtained cream to cool.
- Whip the cream until firm and fluffy.
- Dampen a bavarois mold with the brandy, rotating the mold to coat the walls.
- Mix the remaining brandy with the whipped cream and gently fold it into the cooled mixture.
- Pour the mixture into the prepared mold and let it set in the refrigerator for at least 3 hours.
- When serving, briefly dip the mold in hot water, dry it, and turn it out onto a plate to unmold the bavarian cream.
Notes
To add a personal touch to the traditional recipe of Brandy Bavarian Cream, you can decorate it with dark chocolate shavings or serve each portion with a slightly acidic red berry sauce that delicately contrasts with the creaminess of the dessert.