Vanilla Bavarian cream (2)
Instructions
Soften 20 g of isinglass in cold water.
Bring to a boil 1/2 litre milk with low 250 g sugar and pour it on 6 egg yolks whisked with a sachet of vanilla powder and a teaspoon of potato starch.
Dilute with a glass of cold milk.
Bring on the fire and when it is about to boil add the isinglass.
Stir, let cool and add 500 g of whipped egg whites.
Mix gently and pour into a greased mould with tasteless oil.
Go to the fridge for 5 hours before serving.
Ingredients and dosing for 4 persons
- 20 g of isinglass
- 50 cl of milk
- 250 g of sugar
- 6 egg yolks
- 1 sachet of vanilla powder
- 1 teaspoon of potato starch
- 1 glass of cold milk
- 500 G = = Cream
- Olive oil