질문하기
Silky vanilla Bavarian cream set in a mold is elegant Italian dessert artistry. This refined mediterranean creation graces family dinners and celebrations.
Pour the whole milk and split vanilla bean (scrape seeds into milk) into a medium saucepan. Heat gently over medium-low until just steaming—do not boil.
In a separate bowl, whisk egg yolks, granulated sugar, and salt until pale and thick, preparing for tempering.
Slowly pour the hot milk mixture into the yolks while whisking constantly, ensuring gradual temperature increase to prevent curdling.
Return the custard to the saucepan and cook over very low heat, stirring constantly, until it coats the back of a spoon (about 170°F). Remove immediately from heat.
Sprinkle gelatin over 1/4 cup cold heavy cream and let bloom for 5 minutes. Stir the gelatin-cream mixture into the hot custard until fully dissolved and silky.
Cool the mixture over an ice bath until just slightly thickened but still pourable. Fold in the remaining heavy cream (softly whipped) gently to preserve airiness.
Pour the finished Bavarese into a lightly oiled 6-cup mold. Cover and refrigerate for at least 3 hours, until completely set.
To unmold, briefly dip the mold in hot water and invert onto a serving plate. Slice carefully and serve chilled.
