Ingredients
1 vanilla bean
200 ml 20% cream
1 tablespoon powdered gelatin
3 tablespoons milk
74 g powdered sugar
5 egg yolks
150 ml whipping cream
100 g ripe strawberries
Juice from 1 lemon slice
1-2 stems fresh mint
Freshly ground black pepper
Method:
Heat up the 20% cream with the vanilla bean and let stand.
Whip up the whipping cream with 5 g sugar powder till stiff peaks and store in the fridge.
Dissolve the gelatin in milk. Let stand.
Whisk the yolks with remaining sugar powder till the mixture increases in volume and changes color to almost white.
Take the vanilla bean out of the cream. Cut lengthwise. Using a knife clean out the seeds and return to cream.
While whisking the yolks slowly pour the warm cream with vanilla in.
Put yolk and cream mixture onto a simmering water bath and continue whisking till it is thick enough to coat your finger or a wooden spoon.
Remove from heat and add milk and gelatin mixture.
Place mixture on a cold water bath (ice and cold water) and continue whisking till it cools down to room temperature.
Carefully fold in the whipped cream.
Pour the mixture into forms or glasses, cover with film and let set in the fridge for at least 3 hours.
For the sauce pulp strawberries with a hand blender, add the lemon juice and a dash of the ground pepper. You may want to add some sugar to taste - but sauce should not be sweet.
To serve pour some sauce over the cream if using glasses. Decorate with fresh mint leaves. If you are using forms place form in hot water for 5-7 seconds, use a knife to separate cream from mold, flip onto a serving plate and garnish with sauce and fresh mint.
Enjoy!
This sophisticated desert is really mind-blowing thanks to the whipped yolks that add extra richness to the dish.
Негізгі бет Bavarian Cream
Пікірлер: 22