Vanilla Bavarian Recipe
- 500 cl Milk
- 350g Sugar
- 100g Egg yolks
- 20g Fish glue
- 500 cl whipped cream
- Half Vanilla Bean
Soak the gelatine.
Whip the egg yolks with the sugar and add the milk previously heated with vanilla bean you cut longitudinally to extract the pulp.
Place the saucepan on the heat and bring the mixture to 75 Celsius degrees, stirring constantly.
Add the gelatin squeezed.
When cold incorporated whipped cream stirring gently from the bottom upwards.
Pour the cream in glass bowls and serve cold.
It is preferable to prepare the cream the day before.
It may be accompanied by a sauce to your liking given the sensitivity of vanilla that goes well with a variety of tastes.
The greedy will enjoy with a chocolate sauce, the one that I recommend.