Bavarian Cream

If you are looking for something special to do with the last of the summer’s fresh berries this Labor Day weekend, here is a gorgeous, creamy dessert that is sure to impress your guests.

This dessert takes about an hour to make including refrigeration/cooling time. If you don’t have berries, no problem. It’s scrumptious all by its luscious lonesome self.

Those of you in The States celebrating Labor Day, have a wonderful extra long delicious weekend!

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Bavarian Cream

Course Dessert

Cuisine German

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 +3/4 cups whole milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/2 cup white granulated sugar
• 2 envelopes of powdered gelatin
• 3 large egg yolks
• 1 cup heavy whipping cream

Instructions

1. In a medium saucepan over medium heat, warm the whole milk, vanilla and almond extracts and the white granulated sugar.
2. When the sugar has dissolved and the mixture has come to a boil, remove the saucepan from the heat.
3. Let the mixture cool slightly. Stir the contents of the two packets of gelatin into the mixture to dissolve.

4. Whisk the egg yolks together in a separate heatproof bowl.

5. Pour some of the hot liquid into the yolks whisking constantly.

6. Pour the egg/milk mixture back into the pan and whisk to combine.

7. Place the mixture in the refrigerator, returning to it to stir occasionally.
8. When the milk mixture has cooled completely, whip the cream and fold it into the mixture.
9. If the mixture still looks grainy or lumpy, place it in a mixing bowl and whip for a minute or two using the whisk attachment until smooth and creamy.
10. Wash and dry the berries. If you are using strawberries, slice them into smaller pieces.

11. Pour the cream into four dessert glasses or ramekins. Arrange the berries on top and serve.