Crème Bavaroise

🥘 Ingredients

• agar agar 10 g
• egg yolks 4
• granulated sugar 125 g
• whole milk 500 ml
• vanilla bean 1
• unsweetened cocoa powder (optional) 4 Tbsp
• heavy cream 400 ml

1. 1

   Put stand mixer bowl, heavy cream, and whisk into freezer.
2. 2

   Boil the agar agar in water for 5 minutes .
3. 3

   Make a crème anglaise with 4 egg yolks , 125 g granulated sugar , 500 ml whole milk and 1 vanilla bean .
4. 4

   Dissolve the agar agar into the creme anglaise.
5. 5

   Optional: Chocolate creme bavaroise may be made by adding 2 to 4 Tbsp of unsweetened cocoa powder (optional) to the warm custard with agar agar.
6. 6

   The custard may be cooled by pouring it into a bowl in a tray of ice cubes. The custard may also be cooled in the fridge until it reaches 20°C (68°F)
7. 7

   Create a creamy whipped cream by creaming 400 ml of heavy cream .
8. 8

   Add the same amount of cream as custard in weight and whisk together.
9. 9

   As soon as it's done, immediately pour into a mold or into a cocktail glass and chill. Serve with fruit as a garnish.