Bavarian cream is a cold dessert made by mixing whipped cream with egg yolk-only custard. Its history is unclear, but it may have been developed by a famous French chef. It was a culinary triumph before refrigeration. To make it, heavy cream is boiled with vanilla, mixed with sugar and egg yolks, and then mixed with whipped cream and gelatin-milk mixture before being poured into a mold to set.
Bavarian cream is a rich dessert designed to be served cold, usually not molded into a plate and garnished with things like fresh fruit. It is made by mixing whipped cream with an egg yolk-only custard and chilling the mixture until it sets. This spread is classically associated with gourmet foods and can be used as a filling and standalone dessert. Despite its high associations, this dessert is very easy to make at home.
The history of Bavarian cream is a bit obscure. In France, the dish is known as Bavarois and the French claim it was invented in Switzerland, or possibly Germany. French chefs may also have learned the dish through employment by the Bavarian royal family. Either way, the dish appears to have emerged in a recognizable form in the late 1700s, and may in fact have been developed by Marie Antoine Careme, a famous French chef of the late 18th century.
Before the advent of refrigeration, Bavarian cream was a culinary triumph. To prepare the dish, the cream would have to be chilled in a bowl filled with ice. Typically, the ice mixed with the salt to lower the freezing point, encouraging the custard in the bowl to settle. In the height of summer, when Bavarian cream would have been served as a refreshing dessert, it suggests a challenge to the elements.
To make Bavarian Cream, one and one-quarter cups of heavy cream is slowly brought to a boil with a single split and crushed vanilla. The cream is allowed to cool to room temperature before being strained to remove the vanilla pod. Many cooks remove the seeds, mixing them with the cream. Meanwhile, three tablespoons of milk are mixed with one tablespoon of tasteless gelatin and set aside. If flavorings such as liqueurs are desired, they are added to the cream at this point.
Next, a quarter cup of sugar is beaten with five egg yolks and the cooled cream is added again. The mixture is heated over a double boiler until thick and thick. This custard is mixed with the gelatin-milk mixture before being stirred over a bowl of ice so it will cool and begin to form. Once it has come to room temperature, one and a quarter cups of whipped cream are gently folded in and the Bavarian cream is poured into a mold to set. It can also be layered with fresh fruit in a custard fluted glass.
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