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White Chocolate Bavarian Cream
Preparation info
- Yield:
6 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Do not make this filling until you are ready to use it.
Ingredients
1½ cups 360 ml 4 teaspoons 12
Method
- Whip the cream to soft peaks. Reserve in the refrigerator.
- Sprinkle the gelatin over the cold water and set aside to soften.
- Combine the sugar and egg whites in a mixer bowl. Heat over simmering water, stirring constantly to prevent the egg whites from cooking, until the mixture reaches 140°F(60°C). Remove from the heat while continuing to stir. Put t
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