Vanilla Bavarois, Set Custard Cream with Whipped Cream

What you need

• 6 g sheet gelatin, about 3 sheets
• 1 vanilla pod
• 150 ml (2/3 cup) whole milk
• 3 large egg yolks, about 55 g
• 60 g (1/3 cup) granulated sugar
• 200 ml (3/4 cup plus 1 tbsp) heavy cream, well chilled

Method

Restated from the original video

1. 1

   Soak the gelatin in a bowl of cold water for 10 min.

2. 2

   Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife.

3. 3

   Put the milk, seeds and pod in a small saucepan and heat until steaming with small bubbles at the edge. Do not let it boil.

4. 4

   Meanwhile, stir the yolks and sugar together in a bowl until smooth.

5. 5

   Remove the pod, then pour the hot milk over the yolks in a thin stream, whisking all the time.

6. 6

   Return the mixture to the pan and cook over low heat, stirring constantly with a spatula, until it coats the spatula and reaches 82 °C (180 °F), 3-5 min. Take it off the heat at once so it does not curdle.

7. 7

   Squeeze the water out of the gelatin and stir it into the hot custard until fully dissolved. Strain through a fine sieve into a clean bowl.

8. 8

   Set the bowl in a larger bowl of ice water and stir until the custard is cool to the touch but still liquid, about 10 min.

9. 9

   Whip the cream to soft peaks that just hold their shape.

10. 10

    Fold the cream into the custard in 2-3 additions, lifting from the bottom so it stays airy.

11. 11

    Pour into a 12 cm (5 in) mould or 4 small ramekins and chill until set, at least 4 hours.

12. 12

    To unmould, dip the mould in hot water for a few seconds, then turn it out onto a plate.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.