Thomas Gstettenbauer rounds off his game dishes with classic desserts. Here, he introduces you to his Bavarian Creme with raspberries
Bavarian Creme with raspberries
As the head of Wild-Berghof Buchet, Thomas Gstettenbauer , primarily cooks game: roasts, sausages, tartare or liver dumplings. And after a hearty meat dish, a sweet and fruity dessert is not to be missed. He tells us his recipe for classic “Bavarian Creme” with a raspberry fruit twist – for you to try at home.
Indrigents for 4 persons
- 0.5 l milk
- 1 vanilla pod
- 120 g sugar
- 4 egg yolks
- 6-8 sheets of gelatine (soak in water in advance)
- 0.5 l cream (whipped until stiff)
Ingredients for fruit twist:
- 200 g raspberries
- 50 g sugar
For the decoration (optional):
- Mint leaves
Bring 0.5 l milk to the boil with the vanilla pod and 60 g sugar. Beat 4 egg yolks with another 60 g sugar until foamy and strain the hot milk onto the egg yolk-sugar mixture.
Steam the mixture until it forms to form a creamy “rose”. Then squeeze out the 6-8 leaves of soaked gelatine and add.
Whisk the mixture in cold water until it becomes creamy. Fold the stiffly whipped sweet cream into the firm mixture and then immediately fill into small glasses.
Briefly heat 200 g raspberries with 50 g sugar in a saucepan until the desired consistency is reached.
After the Creme has completely set, garnish with the sugared raspberries. If you like, decorate with mint leaves.