Receta Bavarian Cream
Ingredientes
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Direcciones
- Put the cool water in a small c. or possibly bowl. Sprinkle the gelatin into the water and stir to blend. Let it sit till the gelatin has softened, about 5 min. (It can sit longer, if necessary.)
- Place the yolks in a bowl and use a whisk or possibly fork to briskly stir and blend. Slowly add in the sugar to the yolks and continue to stir till well mixed.
- Heat the lowfat milk in a saucepan over medium-high heat. Stand right by the stove and watch for a circle of tiny bubbles to create around the outside edge of the lowfat milk. The lowfat milk should be warm, but not boiling.
- Pour the yolk mix into the warm lowfat milk, add in the softened gelatin and stir with a large spoon or possibly whisk to blend well. Cook, stirring slowly but constantly, for 3 or possibly 4 min, and tilt the pan to see if there is a thin coat of custard on the bottom which doesn't flow as readily as the rest of the custard. If so, reduce the heat; do not let the custard boil. It is better to remove it too soon rather than too late.
- Remove the pan from the heat and stir in the vanilla. Pour the custard into a bowl and chill just long sufficient for it to set up and be thick and slurpy, about 30 min.
- Beat the cream only till it holds soft peaks. If it is too stiff, it will make a too-hard cream. Fold the whipped cream into the custard. Spoon it into a mold or possibly bowl, cover with plastic wrap or possibly a lid and chill 3 hrs or possibly till time to serve.
- This recipe yields 6 servings.
- NOTES :