Yogurt Bavarian Cream

Preparation info
  • Makes

    4 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Gelatin, sheet 9


  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the cream before beginning preparation.
  2. Bloom the gelatin in the water, gently squeeze the bloomed gelatin to remove any excess water, and melt.
  3. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  4. Combine the yogurt with