Home
Architecture
Art
Beauty/Health
Beer
Business/Economy
Cars
Celebrities
Christmas
Dictionaries
Education
Fashion/Clothes
Food
Galleries
Gays/Lesbians
Genealogy
German Names
Germans Abroad
History
Holidays
Homework Help
Learn German
Law
Literature
Loveparade
Movies
Music
Nazi
News
Oktoberfest
Philosophy
Today in History
Traditions
Travel to Germany
Wines

More topics...

Facts About Germany
Armed Forces
Education
Economy
History
Geography
Mass Media
Politics
Society

German History
Early History
Medieval History
Thirty Years' War
Weimar Republic
Third Reich
Postwar
Honecker Era
Berlin Wall
Bismarck

German Recipes
Salads
Main Dishes
Desserts
Baking
German Chocolate Cake
Easter Dishes
Halloween Dishes
Christmas Dishes

How To in Germany
Articles
Quizzes

Bavarian Vanilla Cream

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

1 tbsp. gelatin (unflavored)
1/2 cup cold water
9 tbsp. sugar
1 tbsp. cornstarch
2 large eggs (beaten)
1 1/2 cup milk
1 cup vanilla ice cream
1 tsp. vanilla
1 cup heavy cream, whipped
fresh fruit for decoration (peach, cherry, apple, orange, apricot, black/red currants)

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs, beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Add in the whipped cream. Pour into a fancy form, or a mold. Chill in the fridge until set. Unmold carefully and serve on the plates decorated with fresh fruit.