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Home > Recipes > Bavarian cream

Bavarian cream
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Bavarian cream

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Ingredients

¾ cup Caster sugar, plus ¼ cup extra
¾ cup Blanched almonds, lightly toasted
4 Eggs, yolk
3 tsp Gelatine
2 Tbsp Water
1 cup Milk
300 ml Cream, softly whipped
1 to serve Raspberries

Directions

  1. Grease an oven tray. Place sugar in a heavy based saucepan and heat gently until it melts. When it becomes a rich golden colour, add the almonds, stir quickly, then tip on to the oven tray. Allow to cool completely, then break up and grind in a food processor.
  2. Beat the yolks and extra sugar until very thick and pale. Heat milk and add to the yolks, stirring to combine. Return the mixture to the saucepan. Stir over a very gentle heat until the mixture starts to thicken. Do not let it boil. Let cool.
  3. Sprinkle gelatine over the water, when dissolved add to custard and mix well.
  4. Gently combine the custard with the cream. Fold in half the praline and pour into one or individual lightly oiled moulds. Refrigerate at least 4 hours or overnight. Serve with extra praline and fresh raspberries.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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