Thomas Gstettenbauer rounds off his game dishes with classic desserts. Here, he introduces you to his Bavarian Creme with raspberries
Bavarian Creme with raspberries
As the head of Wild-Berghof Buchet, Thomas Gstettenbauer , primarily cooks game: roasts, sausages, tartare or liver dumplings. And after a hearty meat dish, a sweet and fruity dessert is not to be missed. He tells us his recipe for classic “Bavarian Creme” with a raspberry fruit twist – for you to try at home.
Indrigents for 4 persons
Bavarian Creme:
- 0.5 l milk
- 1 vanilla pod
- 120 g sugar
- 4 egg yolks
- 6-8 sheets of gelatine (soak in water in advance)
- 0.5 l cream (whipped until stiff)
Ingredients for fruit twist:
- 200 g raspberries
- 50 g sugar
For the decoration (optional):
- Mint leaves
Preparation
Step 1
Bring 0.5 l milk to the boil with the vanilla pod and 60 g sugar. Beat 4 egg yolks with another 60 g sugar until foamy and strain the hot milk onto the egg yolk-sugar mixture.
Step 2
Steam the mixture until it forms to form a creamy “rose”. Then squeeze out the 6-8 leaves of soaked gelatine and add.
Step 3
Whisk the mixture in cold water until it becomes creamy. Fold the stiffly whipped sweet cream into the firm mixture and then immediately fill into small glasses.
Step 4
Briefly heat 200 g raspberries with 50 g sugar in a saucepan until the desired consistency is reached.
Step 5
After the Creme has completely set, garnish with the sugared raspberries. If you like, decorate with mint leaves.
