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Bavarian Cream With Cherries

  Egg yolks 6
  Sugar 125 Milliliter (1/2 Cup)
  Hot milk 500 Milliliter (2 Cups)
  Vanilla 15 Milliliter (1 Tablespoon)
  Gelatin 30 Milliliter (2 Tablespoons)
  Cold water 50 Milliliter (1/4 Cup)
  Heavy cream 250 Milliliter (1 Cup)
  Pitted cherries 500 Milliliter (2 Cups)

Place egg yolks and sugar in stainless steel bowl.
Mix together with electric beater for 2 minutes.
Add hot milk and vanilla; mix well to incorporate.
Have ready a saucepan filled with hot water placed over medium heat.
Set bowl over saucepan and cook cream until it coats the back of a spoon.
Stir constantly.
Remove bowl from saucepan and set aside.
Dilute gelatine in cold water; let stand 2 minutes.
Incorporate diluted gelatine into cooked cream.
Set bowl over larger bowl filled with ice water.
As soon as the cream mixture starts to set, whip the heavy cream.
Incorporate cherries, then whipping cream into gelling mixture.
Pour into oiled mold and refrigerate overnight.]

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2295 Calories from Fat 1175

% Daily Value*

Total Fat 133 g204.1%

Saturated Fat 75.5 g377.6%

Trans Fat 0 g

Cholesterol 1503 mg501%

Sodium 400.3 mg16.7%

Total Carbohydrates 218 g72.7%

Dietary Fiber 2.2 g8.8%

Sugars 206.5 g

Protein 63 g126.8%

Vitamin A 109.7% Vitamin C 2.5%

Calcium 86.4% Iron 16.9%

*Based on a 2000 Calorie diet

Bavarian Cream With Cherries Recipe