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