Bayerische Vanillecreme
(Bavarian Vanilla Cream) Recipe

Origin: German      Period: Traditional

Ingredients:

2 packets unflavoured gelatine
9 tbsp sugar
2 large eggs, beaten
240ml vanilla ice cream
240ml double cream, whipped
120ml cold water
1 tbsp cornflour
1½ milk, scalded
1 tsp vanilla extract

Bayerische Vanillecreme
(Bavarian Vanilla Cream) Preparation:

Method:

Sprinkle the gelatine over cold water to soften then heat gently until the gelatin has completely dissolved. Mix together the sugar and cornflour, add the eggs and beat for 2 minutes. Slowly add warm milk, beating constantly. Pour the resultant mixture into a 1l saucepan. Cook over medium heat until the custard coats a spoon.

Add the gelatin and ice cream while the custard is still hot then allow to cool until slightly thickened before ading the vanilla. Fold in the whipped cream and pour into a 1l mould. Chill until set. Unmold carefully and serve with a garnish of fresh fruit.

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