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Recipe by
Classic Bavarian Cream is a delicate and delicious dessert, prepared with milk, cream, egg yolks, sugar, and gelatin. Its soft texture and balanced sweetness delight anyone’s palate. An explosion of flavors that will take you on a journey to the beautiful Bavarian land.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Whisk the egg yolks with the sugar and pour the boiled milk over them.
Step 2 of 6: Add the softened gelatin soaked in water and squeezed dry; cook, stirring without letting it boil, until the custard coats the spoon.
Step 3 of 6: Pass it through a sieve and let it cool.
Step 4 of 6: Whip the cream and fold it into the custard.
Step 5 of 6: Pour into a mold brushed with cold water and refrigerate for a few hours.
Step 6 of 6: Unmold and serve, garnishing as desired, for example with fresh fruit to taste.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Allergens detected: Eggs, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving151 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,505 kJ360 kcal | 997 kJ238 kcal |
| Fat | 25.08 g | 16.61 g |
| of which saturated fatty acids | 15.89 g | 10.52 g |
| Carbohydrates | 30.79 g | 20.39 g |
| of which sugars | 30.79 g | 20.39 g |
| Protein | 4.48 g | 2.97 g |
| Salt | 0.06 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
