A cross between a mousse and a panna cotta and many confuse it with the English cream. This is the Bavarian, one of the most elegant and refined desserts of all.
It seems difficult to prepare because it is very delicate and like a pudding it must be prepared before being served. The biggest risk is breaking it on the most beautiful, but it's worth trying!

How to prepare Bavarian cream

The basic ingredient of Bavarian it is the whipped cream that makes this dessert soft but at the same time compact. And then a thickener like isinglass, or alternatively agar agar must not be missing.
First, soak 15 g of isinglass in cold water and heat 500 ml of milk with vanilla separately. In a bowl with high edges, work with a whisk 4 egg yolks with 250 grams of sugar and slowly add the warm milk. Put the mixture to heat up to a temperature of 90-100 ° C without boiling it.
Turn off the heat and add the isinglass after squeezing it well, making it melt very well. Let it cool and add 500 gr of sweetened whipped cream and stir from bottom to top. Pour everything into a Bavarian mold or pudding dusted with flour and let the cake set in the fridge for 6/8 hours.
To unmold the Bavarian cream, simply heat the bottom of the mold slightly and turn the cake upside down on a serving dish.

Bavarian for the summer

To the basic recipe you can add all the tastes and colors of the summer by choosing the most delicious and sweet fruit of this season.
You can simply garnish your Bavarian cream with fruit based coulis prepared with pulp and sugar cooked together for a few minutes, or, if you don't have time, you can use ready-made caramel or chocolate toppings.
Here are some tasty combinations that will make your dessert perfect for your summer after-dinner.