Bavarian cream is very often an independent dessert, and can also serve as a layer for cakes or as a base for cold charlottes.
It is necessary
- For the cream:
- - 1 liter of milk;
- - 1 vanilla pod;
- - 12 g of gelatin;
- - 5 egg yolks;
- - 100 g of fine granulated sugar;
- - 1/4 l of cream;
- For the kiwi sauce:
- - 4-5 ripe kiwis;
- - 1-2 tablespoons of sugar;
- For the mango sauce:
- - 2-3 ripe mangoes;
- - 1-2 tablespoons of sugar;
- - 0, 5 - 1 lemon juice;
- For decoration:
- - kumkat (tangerine, orange);
- - gooseberry;
- - mint leaves;
Instructions
Step 1
Prepare the cream. Pour the milk into a saucepan, rinsed with cold water. Place the vanilla pod cut lengthwise into the milk. Bring milk to a boil and then cool slightly.
Step 2
Soak gelatin in cold water, leave to swell. Whisk the sugar and yolks into a strong foam. Continuing to stir, pour the milk into the yolk mass, after removing the vanilla.
Step 3
Place the container in a hot water bath and bring the mixture to a near boil. Stir constantly and when the mixture begins to thicken, add gelatin diluted in 2 tablespoons of hot water into it.
Step 4
Place the container in ice water and with constant stirring, cool the mixture. When the mixture begins to harden, pour the whipped cream into it. Pour the cream into a rinsed mold with cold water and refrigerate to set.
Step 5
Make kiwi sauce. Peel the kiwi, mash with a fork, add sugar. For the mango sauce, peel the fruit, cut the mango pulp from the pit, and mash with a fork. Add lemon juice and sugar to the puree.
Step 6
Place both sauces on bowls and then the dumpling-shaped cream into two tablespoons. Garnish with washed and diced exotic fruit slices and mint leaves.
