Munich Greeter

A royal dessert: Bavarian cream

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When talking about haute cuisine recipes, most people think of France as the cradle of fine cooking. But for once, it was the other way round – a Bavarian duke’s daughter introduced a dessert to the French haute cuisine. In culinary French, this recipe is called until today “crème bavaroise” (Bavarian cream), in Bavaria it is also known as “Rahmsulz” (jellied cream).
Basically, it is a vanilla cream bound with gelatine and mixed with a good portion of whipped cream. This mother of all creams can be varied widely – with chocolate, coffee powder, grated nuts, fresh fruits, liqueurs etc.
They say it was beautiful Isabeau de Bavière, daughter of the Bavarian duke Stephan, who brought the recipe to France as a sort of dowry. In 1385, she came to France to marry the French king Charles VI. Whether she introduced the fluffy dessert by preparing and serving it herself regularly to her husband and his minions, remains a historical mystery. Nevertheless, it is known that the period was a politically troubled one. So, between wars and diplomatic negotiations, something sweet was needed. To strengthen the nerves. Thus, the fluffy cream made its way into in the dessert kitchen and has held its place until this day.

And here is the recipe for 8 people:
1 vanilla bean
120 g sugar
0.5 l milk
4 egg-yolks
5 sheets of gelatine
0.5 l single cream
optional: some kirsch

Scratch the pulp out of the vanilla pod. Add pulp, vanilla pod and sugar to milk. Bring milk briefly to the boil. Stir egg-yolks in a separate bowl. Stir hot vanilla milk slowly into egg-yolks. Stir cream constantly in a hot bain-marie at 80 to 85 degrees Celsius until it thickens. Pass cream through a hair sieve and add soaked sheets of gelatine. Allow to cool down (to about 20 degrees Celsius), then fold in whipped cream. Season cream to taste with kirsch. Bon appetite!

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