Vanilla Bavarian Cream With Caramelized Apples And Almond Crumble Food

VANILLA BAVARIAN CREAM PIE

Steps:

• Soften gelatin in cold water. Scald the milk.
• In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
• Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
• Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

VANILLA BAVARIAN CREAM WITH CARAMELIZED APPLES AND ALMOND CRUMBLE

Steps:

• Bavarian cream Pour the water into a small bowl. Sprinkle on the gelatin and let soften for 5 minutes. Set aside. With the tip of a knife, split the vanilla bean lengthwise. Scrape out the seeds. In a saucepan , off the heat, whisk the sugar and egg yolks until smooth. Slowly add the hot milk, whisking constantly. Add the vanilla seeds and pod. Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom and corners of the saucepan, until the mixture thickens enough to coat the back of the spoon, about 15 minutes. Add the gelatin and stir until completely dissolved. Let cool partially. Refrigerate until cool. Using a whisk, gently fold the whipped cream into the vanilla mixture and stir until smooth. Spoon the Bavarian cream mixture into eight 250-ml (1-cup) mason jars (approximately 125 ml/1/2 cup per jar). Cover and refrigerate until firm, about 3 hours. Caramelized apples In a large skillet over medium-high heat, melt the butter with the brown sugar. Add the apple slices and cook until translucent and golden-brown. Transfer to a bowl. Let cool slightly, then refrigerate until completely cool, about 1 hour. Almond Crumble With the rack in the middle position, preheat the oven to 180°C (350°F). In a food processor, coarsely chop the almonds with the flour, brown sugar and salt. Add the butter and pulse briefly until the mixture resembles coarse sand. Spread the mixture on a cookie sheet. Bake for 10 minutes. Stir and continue baking for about 3 minutes more. Let cool completely. Note: Use the leftover almond crumble as a topping for fresh fruit or ice cream. Assembly Spoon the chilled apple slices onto the set Bavarian creams. Garnish with the crumble (about 30 ml/2 tablespoons per jar). Close the jar lids.

EASY BAVARIAN CREAM

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.

CARAMEL APPLE CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
• Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.