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Bavarian vanilla with apricot coulis

ingredients

servings

4

Marsala liqueur

1 spoon

Apricot jam

5 spoons

Isinglass

3 unit

White sugar

100 grams

Egg, yolk

3 unit

Vanilla bean

8 grams

Full fat milk

250 grams

Fresh cream

250 grams

Desserts from Italy

Bavarian vanilla with apricot coulis

Bavarian vanilla with apricot coulis

with eggs with fish with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bavarian vanilla with apricot coulis

Here is a 'other variant of the Bavarian, a dessert spoon very versatile, suitable for any occasion, after dinner, an after lunch or snack. Easy and quick to perform.

Bavarian vanilla with apricot coulis step 1

step 1

In a saucepan put the milk and the cream and put it on low heat, attention must not boil. Scrape the vanilla bean. Remember to filter at the end to remove the seeds blacks

Bavarian vanilla with apricot coulis step 2

step 2

In a bowl put the sugar with the egg yolks. Meanwhile, we put the gelatin to soak for 10 minutes in cold water.

Bavarian vanilla with apricot coulis step 3

step 3

We must mount them, but only mix them with each other with a fork

Bavarian vanilla with apricot coulis step 4

step 4

Now we add slowly the milk / warm cream, stirring, then put everything in the pot and put on the fire, attention should not boil, otherwise you will lose the cream.

Bavarian vanilla with apricot coulis step 5

step 5

Add the squeezed gelatine and stir well until be 'well dissolved. Put the cream in the molds and put it in the refrigerator at least 6 hours.

Bavarian vanilla with apricot coulis step 6

step 6

We prepare the apricot coulis: Put in the microwave a few tablespoons of apricot jam with 1 or 2 tablespoons of liqueur, I put water. Blend and cover the cake with this creamy sauce.

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