Advertisement
YOU ARE HERE: LAT HomeCollections

BACK TO BASICS

The Chilly Bavarian

July 28, 1994|JOAN DRAKE

Cool, creamy Bavarian and hot summer days--a dynamite pairing made even better when fresh summer fruit is added. The texture of the chilled dessert teams well with peaches, nectarines, plums or berries.

Vanilla-flavored Bavarian cream makes an excellent foil for the fruit, but for variety you can reduce the extract and substitute fruit juice, liqueur or wine for part of the milk. Berries or small pieces of fruit can also be folded into the cream mixture before gelling.

For a dramatic presentation, chill the Bavarian cream mixture in a decorative mold or parfait glasses. Layering or marbling two different colors of custard is equally attractive.

Traditional Bavarian cream recipes call for folding beaten egg whites into the cooked custard along with the whipped cream. Due to concern over salmonella, updated versions omit the raw egg whites.

The yolks are cooked with gelatin, sugar and milk until the mixture coats the back of a metal spoon (Step 1).

After removing from the heat, vanilla is stirred in and the mixture is cooled, then chilled, stirring occasionally, until it mounds when dropped from a spoon (Step 2).

Sweetened whipped cream is folded into the custard mixture (Step 3) before it is poured into a decorative mold (Step 4), which has been coated with vegetable spray. Chill at least three to four hours overnight before unmolding--overnight is preferable.

Dip the mold briefly in warm water before unmolding onto a platter (Step 5) or serving dish. Garnish with fresh fruit just before serving.

VANILLA BAVARIAN CREAM

1/2 cup sugar

1 envelope unflavored gelatin

1 1/2 cups milk

3 egg yolks, lightly beaten

1 1/2 teaspoons vanilla

3/4 cup whipping cream

2 tablespoons powdered sugar

Fresh fruit

Combine sugar, gelatin and milk in top of double boiler. Heat over simmering water until steaming hot.

Stir small amount of hot mixture into egg yolks. Add back to remaining hot mixture and cook, stirring, 3 to 5 minutes or until mixture coats back of metal spoon.

Remove from heat and stir in vanilla. Cool, then chill, stirring occasionally, until mixture mounds when dropped from spoon.

Whip cream with powdered sugar until stiff peaks form. Fold into custard mixture.

Pour into 1 quart mold coated with vegetable spray or 6 to 8 custard cups or parfait glasses. Chill 3 to 4 hours or overnight until firm.

Unmold onto platter or serving dishes. Garnish with fresh fruit. Makes 6 to 8 servings.

Note : To vary flavor, vanilla may be reduced to 1 teaspoon and 1/2 cup fruit juice, liqueur or wine may be substituted for part of milk. Berries or chopped fruit may be folded into custard mixture before chilling.

Each serving contains about:

243 calories; 46 mg sodium; 182 mg cholesterol; 15 grams fat; 23 grams carbohydrates; 5 grams protein; trace fiber.

Advertisement
Los Angeles Times Articles
|
|
|