Crème Bavaroise

🥘 Ingredients

• agar agar
  10 g
• egg yolks
  4
• granulated sugar
  125 g
• heavy cream
  400 ml
• unsweetened cocoa powder (optional)
  4 Tbsp
• vanilla bean
  1
• whole milk
  500 ml

1. 1

   Put stand mixer bowl, heavy cream, and whisk into freezer.
2. 2

   Boil the agar agar in water for ⏱️ 5 minutes .

   agar agar: 10 g
3. 3

   Make a crème anglaise with 4 egg yolks , 125 g granulated sugar , 500 ml whole milk and 1 vanilla bean .

   egg yolks: 4, granulated sugar: 125 g, whole milk: 500 ml, vanilla bean: 1
4. 4

   Dissolve the agar agar into the creme anglaise.
5. 5

   Optional: Chocolate creme bavaroise may be made by adding 2 to 4 Tbsp of unsweetened cocoa powder (optional) to the warm custard with agar agar.

   unsweetened cocoa powder (optional): 4 Tbsp
6. 6

   The custard may be cooled by pouring it into a bowl in a tray of ice cubes. The custard may also be cooled in the fridge until it reaches 20°C (68°F)
7. 7

   Create a creamy whipped cream by creaming 400 ml of heavy cream .

   heavy cream: 400 ml
8. 8

   Add the same amount of cream as custard in weight and whisk together.
9. 9

   As soon as it's done, immediately pour into a mold or into a cocktail glass and chill. Serve with fruit as a garnish.