crème bavaroise with strawberry sauce

Crème bavaroise is a classic dessert from Germany. The cream is similar to a French crème pâtissière, but thickened with gelatin instead of cornstarch, flavoured with liqueur and lightened with whipped cream. The texture is very smooth and it is not too sweet. It’s a simple but elegant dessert to finish off your dinner.

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Makes about 4 – 6 servings

For the cream:

• 1 vanilla pod
• 3 egg yolks
• 3 gelatin leaves
• 50 g confectioners sugar
• 300 g whipping cream
• 4 tablespoon raspberry Brandy or  Kirsch

With a sharp knife, slit the vanilla pod lengthways and scrape the seeds out with the knife tip. 

In a bowl add the vanilla seeds, the egg yolks and the confectioners sugar and beat the mixture for about 3 minutes or until mixture has thickened and set aside.

Soak the gelatin leaves into cold water and set the bowl aside.

Beat the whipped cream until fluffy.

In a small pan heat the raspberry Brandy or Kirsch on lower temperature. 

Squeeze the gelatin slightly and stir it in the warm Brandy or Kirsch. Add 3 tablespoon of the whipped cream.

Then add the rest of the whipped cream to the egg mixture and stir gently before stirring in the gelatin.

Pour the cream into 4 – 6 serving glasses and let it cool completely but for least 3 hours in the refrigerator.

For the strawberry sauce:

• 300 g strawberries + for decoration
• 2 tablespoon confectioners sugar
• 2 tablespoon lime juice

Combine 300 g strawberries, the confectioners sugar and the lime juice.

Blend the strawberries to a puree, then pour it through a sieve and set aside.

Serving:

Add some strawberry sauce to the cream and decorate it with some fresh strawberries.

Enjoy!