Bayerische Vanillecreme Bavarian Vanilla Cream Food

BAYERISCHE VANILLECREME (BAVARIAN VANILLA CREAM)

Steps:

• Sprinkle gelatin over cold water to soften.
• Heat to dissolve gelatin completely.
• Mix together sugar and cornstarch.
• Add eggs; beat for 2 minutes.
• Slowly add warm milk, beating constantly.
• Pour into a 1-quart saucepan.
• Cook over medium heat until custard coats a spoon.
• Add gelatin and ice cream while custard is hot.
• Cool until slightly thickened.
• Add vanilla.
• Fold in whipped cream.
• Pour into a 1-quart mold.
• Chill until set.
• Unmold carefully and serve with a garnish of fresh fruits.

BAVARIAN CREAM

Steps:

• This gelatin-based custard must be made several hours before you plan to serve it.
• It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
• INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
• Set aside to soften for 5 minutes.
• (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
• Slowly add the sugar and continue to stir until well mixed.
• Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
• Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
• The milk should be hot, but not boiling.
• It is better to underheat than to boil.
• As long as the milk is hot it will work fine.
• Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
• Cook, stirring slowly, but constantly for 3 or 4 minutes.
• Tilt the pan until you can see the bottom.
• If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
• Remove from heat.
• Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
• Stir in the vanilla.
• Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
• It should be thick but pourable.
• This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
• If the cream is too stiff, the dessert will be too firm.
• Fold the whipped cream into the custard.
• Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
• If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
• Otherwise, spoon into dessert bowls.

COFFEE BAVARIAN CREAM

Steps:

• Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
• Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
• Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
• Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
• Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
• Remove from heat and whisk in the gelatin until it is completely dissolved.
• Pour the mixture into a large bowl and allow to cool to room temperature.
• Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
• Whip the cream until soft peaks form. Gently fold the cream into the custard.
• Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.

HEAVENLY DESSERT - VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE

Steps:

• FOR BAVARIAN CREAM:.
• Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
• Soak the gelatin in 1/2 cup cold water for 10 minutes.
• Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
• Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
• Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
• Remove the bean from the milk and reheat the milk mixture. Set aside.
• Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
• Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
• Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
• Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
• CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
• An ideal consistency is achieved when the cream flows heavily off the spoon.
• Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
• Serve with chilled raspberry sauce.
• RASPBERRY SAUCE:.
• Puree and sieve 1 pint of raspberries.
• Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
• Add raspberry puree and reduce for about 3-4 minutes.
• Serve chilled.