Bavarian Cream with Quark
and Vanilla Bean
|Saturated Fat Acids||6.4 g|
|Sugar added||18 g|
|Bread exchange unit||2|
- 4 sheets
- 1 ¼ cups
- 3 ounces
- 7 ounces
Quark (or Greek yogurt)
- ½ cup
Soak the gelatin in a bowl of cold water to soften.
Halve a vanilla bean lengthwise and scrape out the seeds with a sharp knife. In a small pot, bring milk and vanilla pod and seeds to a boil.
Meanwhile separate the eggs. (Reserve whites for another use, such as meringue.) Whisk together yolks and sugar until light and pale.
Remove the vanilla pod from the milk. Pour hot milk into the egg mixture, stirring constantly. Pour mixture back into the pot.
Heat the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Dissolve the gelatin into the hot egg mixture, then strain through a fine sieve into a clean bowl.
Set the bowl in a cold water bath, stirring occasionally, until the gelatin mixture is cool.
Add quark to gelatin mixture and beat with a hand mixer until creamy. In a clean bowl, whisk whipping cream until stiff.
Once the gelatin mixture starts to cool and set, fold in whipped cream until just combined.
Divide gelatin cream into 4 dessert glasses and let set in the refrigerator for at least 4 hours before serving. Tip: Garnish with lemon balm or other fragrant herb. (Extra tip: If you want the cream to be thicker, use 3 additional sheets of gelatin.)