What is the Bavarian cream?

Bavarian cream is a rich dessert that is designed to be served cold, usually not celebrated on a plate and decorated with things like fresh fruit. It is produced by mixing whipped cream with rich egg cream only for egg yolks and cooling the mixture until it starts. Bavarian cream is classically associated with gourmet foods and can be used as a filling and separate dessert. Despite its noble associations, the Bavarian cream is very easy to manufacture at home.

The history of the Bavarian cream is a bit murky. In France, food is known as Bavarois and the French claim that it was invented in Switzerland or maybe Germany. French chefs could also learn food through a job according to the Bavarian royal rank. In both cases, it seems that food appeared in a recognizable form at the end of the 17th century, and in fact, Marie Antoine Careme, a famous French chef from the late 18th century, could develop.

Before the arrival of cooling, the Bavarien cream represented the culinaryThe triumph. In order to set the bowl, the Bavarian cream would have to be cooled in a bowl filled with ice. Usually the ice would be mixed with salt to lower the freezing point down and stimulate the pudding in the bowl to stand up. At the peak of the summer, when the Bavarian cream would be served as a refreshing dessert, it suggests defiance of the elements.

In order to prepare the Bavarian cream, one and one quarter cups of heavy cream are slowly brought to a boil with a single division and crushed vanilla bean. The cream can cool to the room temperature than it is tense to remove vanilla beans. Many chefs remove the seeds and mix them back with the cream. Meanwhile, three tablespoons of milk are mixed with a tablespoon of gelatin without taste and are postponed aside. If they are desirable flavors such as liqueurs, they are added to the cream at this point.

Further, one Qušálek of sugar is beaten five egg yolks and the chilled cream flows back.The mixture is heated over a double boiler until it is thick and thick. This cream is mixed with a mixture of milk and gelatin before mixing over a bowl of ice to cool down and settling. Once it reaches room temperature, gently folds down one and one quarter cup of whipped cream and the Bavarian cream is poured into a mold to set it up. It can also be layered with fresh fruit in a grooved glass.

For administration, the Bavarian cream is traditionally removed from the mold and applied decorative. It can be drizzled with sauces or dressed fruit. In any case, the Bavarian cream is cold, tasty and remarkably refreshing for such a seemingly heavy dessert.