Bayerische Creme

Ingredients

• 500 mlcream
• 4egg yolks
• 80 gsugar
• 6 sheetsgelatin
• 1 tspvanilla
• berry coulis — to serve

Method

1. Start by soaking 6 sheets of gelatin in a bowl of cold water. This will soften the gelatin, making it easier to dissolve later. Let it sit while you prepare the other ingredients.
2. In a medium saucepan, combine 500 ml of cream and 1 teaspoon of vanilla. Heat the mixture over low heat, stirring occasionally, until it is warm but not boiling. You should see small bubbles forming around the edges, which indicates it's ready.
3. In a separate bowl, whisk together 4 egg yolks and 80 g of sugar until the mixture is pale and slightly thickened. This step ensures that the sugar is well incorporated and the yolks are ready to be tempered.
4. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan.
5. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This is your custard base, and it should have a silky texture without any lumps.
6. Remove the pan from the heat and squeeze the excess water from the gelatin sheets. Add the gelatin to the warm custard and stir until fully dissolved. The heat from the custard will help the gelatin melt smoothly.
7. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a smooth texture. Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
8. Once cooled, transfer the mixture to serving glasses or bowls and refrigerate for at least 4 hours, or until set. The creme should be firm yet wobbly, with a creamy consistency.
9. Before serving, top each portion with berry coulis for a refreshing contrast. Serve chilled, allowing the flavors to meld beautifully with the creamy texture of the Bayerische Creme.