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Bavarian Cream
Preparation info
- Makes
4 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Gelatin, sheet |
Method
- Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the cream before beginning preparation.
- Bloom the gelatin in the water, gently squeeze the bloomed gelatin to remove any excess water, and melt.
- Whip the cream to soft peaks. Cover and reserve under refrigeration.
- Blend the melted gelati
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