Incredible Vanilla Bavarian Cream

Vanilla flavor abounds in this creamy mousse-like dessert. If you don't want to invest in the vanilla beans, substitute 2 tablespoons vanilla, stirred in after thickening the mixture.

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Ingredients:

• 1 1/2 cups whipping cream
• 3 envelopes unflavored gelatin
• 2/3 cup cold water
• 2 cups milk
• 3 vanilla beans, split
• 6 egg yolks
• 1 cup sugar

Method

Whip the heavy cream until it forms soft peaks. Cover and chill until needed. Stir together gelatin and cold water; let stand for 10 minutes. Pour the milk into a medium saucepan. Split vanilla beans in half lengthwise; scrape the seeds into the milk add the pods. Bring the milk just to a boil. Remove from the heat; cover and let stand for 30 minutes. Remove the beans from the milk. Whisk the eggs and sugar together until thick and pale yellow in color. Add 1/4 cup hot milk to the egg mixture, stir constantly. Add the yolk mixture to the remaining milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened. Pour the custard through a fine mesh seive into a medium bowl. Add the softened gelatin and whisk until the gelatin is dissolved. Place bowl in a larger bowl with ice water. Stir the mixture until it begins to cool and just begins to thicken. Fold in the whipped cream. Use as desired or pour into a mold (unmold by placing in hot water for 15 seconds)

Notes:

Number of servings: 6 cups

Submitted By: La Patissier
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