Vanilla Bavarian Cream
Vanilla Bavarian cream, also known as Crème Bavarois is a classical French dessert from the award winning celebrity chef of the late 1700 to early 1800, namely Marie Antoine Carême. If he would have been alive today, he would surely have been a Michelin star chef, no doubt about that one! This vanilla Bavarian cream dessert is a dessert made from milk, thickened with eggs and gelatine with whipped cream. It is a set dessert and made in individual molds. When working with gelatine, it is important to pour the gelatine over the water and to leave it to sponge like the vanilla pannacotta. I personally feel working with the gelatine powder is much easier than working with the gelatine leaves as they call it. It is also very important to stir or whisk well when using gelatine to prevent it from making that see-through layer above the vanilla Bavarian cream- a very visible sign for any chef lecturer to deduct marks from your practical exam. This was a very clear warning during my chef training that you did wrong when this happened. When making most of vanilla flavoured items, I prefer adding vanilla pod/bean seeds too - they have a very lovely vanilla flavour, as well as visibly it just makes it look more beautiful - a sign you truly love food and cooking.
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Serves: 6 Prep time: 5 Minutes Cook time: 10 Minutes Ready in: 15 Minutes
Nutrition: Calories 39.8 Carbs: 11g Protein: 1.6g Fat: 1.0g