Strawberry Bavarian Cream

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Bavarian Cream is one of the most popular Italian desserts (although the name does not suggest) and is actually a slightly finer pudding, consisting of milk cream with yolks, gelatin and whipped cream. You can vary the flavors to your liking - vanilla, strawberries, chocolate, coffee, etc.

Here I tried the strawberry version, very fine, delicious, airy and moderately sweet (if you want it to be a really sweet pudding, add more sugar, about 100g in addition to the recipe).

The presentation form is optional - you can make it in a special pudding shape (like mine in the pictures, it's from Tupperware), in a bed lined with plastic wrap, individual glasses, etc. I will give you details in the last steps on how to get it out of there more beautifully.

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Ingredients

Metric US

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Gelatine powder

20 g

amount for 1 liter of liquid

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Egg yolks

3 pieces

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Sugar

90 g

I would add another 100g

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Whipping Cream(32-35%)

130 g

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Strawberries

500 g

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Milk

250 ml

Step by step

Soak the gelatin, according to the instructions on the package - I had about 200ml of cold water for 20g of gelatin.

Beat the egg yolks with sugar.

Add the milk, mix.

Put the composition on a steam bath and stir continuously for about 10 minutes, until it starts to stick.

It doesn't thicken much, it will be like a denser sauce. When it's ready, take it off the steam bath and set it aside.

As the cream cools, put the pan with gelatin soaked over low heat and stir until it dissolves completely in water and no more gelatin crystals are seen.

Be careful not to boil, gelatin will lose its properties.

Pour the gelatin into the hot cream, mix well with the whisk.

Paste the strawberries well - I added a little (about half a glass) of the above cream in the blender so I can take them better.

And add them to the yolk cream, mix.

Cold sweet cream, from the fridge, beat hard with the mixer.

Incorporate it in the pudding mixture, I recommend doing it with the aim so that it doesn't stay lumpy.

Pour the pudding into molds and let it cool for a few hours, or even overnight.

My shape being more with special walls comes out well when the pudding cools - I grated it on a plate and that's it.

If you use classic shapes, you have to cover them with plastic wrap, or grease the walls a little with oil, or before turning the shape over, put it in hot water for 2-3 seconds.