Bavarian Cream with Peach Compote
- For the cream
- 300 milliliters milk
- 1 Vanilla bean
- 5 sheets white gelatin
- 4 egg yolks
- 100 grams sugar
- 300 grams Whipped cream
- For peaches
- 2 large, ripe Peaches
- 1 tablespoon honey
- 2 tablespoons Peach liqueur
- 1 tablespoon lemon juice
- In addition
- 2 tablespoons toasted slivered almonds
Slit vanilla pod lengthwise and scrape out seeds. Combine vanilla seeds and bean with milk and bring to a boil. Set aside and allow to cool slightly.
Soften gelatine in cold water. Whisk egg yolks with sugar until creamy and white. Remove vanilla bean from cooled milk and add egg yolks, stirring.
Dissolve squeezed gelatine in the cream, stirring. Refrigerate. As soon as cream starts to gel, fold in whipped cream.
Pour cream into 4-6 dessert bowls. Cover and refrigerate for 3 hours. Blanch peaches briefly in boiling water, rinse with cold water and peel. Halve and pit peaches, cut into wedges. Combine honey, peach liqueur and lemon juice and pour over peach wedges. Cover and let soak for at least 1 hour in refrigerator.
Before serving, dip bowls into hot water and invert cream onto serving plates. Garnish with peach wedges and sprinkle with flaked almonds. Serve.