Bavarian cream

Time: more than 1 hour
Category: Desserts
Complexity: medium


serves 4

50 g egg yolk
35 g sugar
1/2 vanilla pod
250 ml milk
200 ml cream
4 g gelatine (2,5 leaves)

200 g frozen black currants
20 g sugar
2 tbsp Cassis liqueur


Mix egg yolk with sugar. Put the milk and cream in a pot, add vanilla pod and pulp and bring to a boil. Pour half into the egg mixture and stir well until a smooth, homogeneous mass is obtained. Pour back into the milk pot and reheat over medium heat while stirring. The temperature should not exceed 82-85 degrees.

Soak the gelatine leaves in cold water. Pass the milk-egg mixture through a sieve and add the squeezed gelatine. Fill in the glasses and put in the fridge. 

For the berry sauce heat the currants with sugar and 2 tsp of water, simmer for 2-3 minutes, then add the cassis and cook for a minute. Allow to cool slightly. Spread over the ready cream.