Bavarian cream (crème bavaroise) – basis of this little sweet, velvety cream is Crème anglaise, in which a mixture of egg yolks, sugar, vanilla and milk or cream is cooked carefully in a water bath. Crème anglaise becomes Bavarian by adding gelatin and giving it lightness by adding whipped cream. Thickening the cream requires just as much attention.
It should be heated to about 80 ° C and constantly stirred in a water bath – until it is dense enough to form waves when it is blown on the surface of the spoon. After dissolving the gelatine in warm cream, you need to choose the exact moment to mix the whipped cream (specifically, the temperature must be adequate). Because if the cream is too warm, whipped cream will immediately become liquid, when it is too cold, it will set too quickly. This sweet, velvety Bavarian cream tastes best with fresh fruit or fruit mousse.