Bayerische Creme ( Bavarian cream with Raspberry jelly )

Bayerische Creme is a classic rich and creamy German dessert. It is basically vanilla cream, thickened with gelatine, whipped cream, and egg yolks. It is similar to flour or cornstarch thickened crème pâtissière but thickened with gelatin instead. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold chilled until firm, then turned out onto a serving plate.



Little about Vanilla : The name vanilla derives from the Spanish word "vainilla", little pod. Vanilla is an Evergreen annual creeper plant from genus of orchid plants which flourish in tropical and subtropical climate. Vanilla is the only type of Orchid which contributes to the human diet. The plant originally comes from Mexico and Central America. Today's areas of vanilla are situated in the tropical Island Madagascar, the Comoros, Reunion and other tropical areas along the Indian Ocean. From over one hundred Types of vanilla, only fifteen are interestingly aromatic and only three are suitable for the manufacture of vanilla. The special aroma of vanilla is formed from 35 other substances along with vanillin and glucose. This aroma is achieved only after a very intensive working process where a fermentation is achieved by drying and sweating. And finally, the pods contain a maximum of just 3 % of vanillin.

Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the vanilla seed pods. Despite the expense, it is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate" and its complex floral aroma depicted as a "peculiar bouquet." Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy.

Now with the recipe..

Recipe Serves : 6

Ingredients Required:
500 ml milk
100 g sugar
6 egg yolks
1 vanilla pod
200 g whipping cream
4 gelatin sheets

1 packet raspberry jelly (optional)

Directions:
Soak the gelatin sheets in a bowl of cold water for 5 minutes and let it soften.

Cut the vanilla pod lengthwise and scrap the seeds using the sharp end of the knife. In a saucepan, combine milk and the pod along with the seeds and simmer them together over low-to-medium heat for about ten minutes. Don't allow to scald or boil!. Take the pan off the heat and let the vanilla get infused into the milk for a while.

Meanwhile, beat the yolks and sugar together using a hand mixer till pale and fluffy.

Slowly add warm vanilla-milk into the yolk mixture and combine using a whisk. Add this vanilla milk-yolk mixture back into the saucepan and simmer on low heat till the mixture thickens, and cook until the mixture is thick enough to coat the back of a spoon. Take it off the heat.

Now take the gelatin out of the cold water, squeeze and add it to the hot vanilla custard, whisking well to combine. And let this custard cool completely.

Beat the cream along with 3 tablespoons of sugar until stiff and fold this into the cooled custard. Pour this mixture into individual wine glasses and refrigerate until to set.

Use raspberry jelly according to the instructions on the packet and pour it on to the fully set vanilla cream. Or you can simply use any fruit purees on top of the cream.

The cream even tastes delicious with or without any fruits.


So enjoy this awesome dessert.