Have you ever thought about making a tasty yogurt Bavarian cream? With this recipe, you can achieve an excellent dessert with a delicate flavor, slightly tart. Unlike the classic Bavarian cream, this recipe uses no crème anglaise but fresh cream. If you want a recipe without gelatin, below are also the instructions to use agar-agar as a thickener.
If you are looking for delicious cold desserts that are easy to make, don’t forget to also read
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 188.98 (Kcal)
- Carbohydrates 12.83 (g) of which sugars 12.72 (g)
- Proteins 4.43 (g)
- Fat 13.58 (g) of which saturated 1.11 (g)of which unsaturated 0.55 (g)
- Fibers 0.00 (g)
- Sodium 15.10 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 3 tbsp granulated sugar
- 2 tsp gelatin sheets (0 2 g of agar agar)
- 2 tbsp milk
Tools
- 1 Bowl
- 1 Container
- 4 Molds
Method
Here’s the recipe for yogurt Bavarian cream, a tasty dessert that’s easy to make.
First, soak the gelatin in a bowl of cold water to soften it. This way, it will be ready to be added to the other Bavarian ingredients.
You can replace the gelatin with 2 g of agar-agar.
Semi-whip the cream; it doesn’t need to be fully whipped as it would be difficult to mix with the yogurt. Start whipping the cream for a few seconds, and as soon as it begins to thicken slightly, put a couple of tablespoons into a bowl and add the yogurt and sugar to get a fairly fluid mixture.
Combine the rest of the semi-whipped cream in the bowl with the yogurt and cream.
Gently mix from top to bottom to not deflate the mixture while combining.
While the gelatin rests, put the two tablespoons of milk on the stove and heat until boiling. Add the gelatin and mix well until it dissolves completely.
If using agar-agar instead of gelatin, dissolve it in the milk on the stove.
Incorporate the milk into the cream and yogurt mixture and mix well. Use a pastry bag to pour the mixture into a mold that you will place in the freezer for about 2 hours (or 4 hours in the refrigerator).
Your yogurt Bavarian cream is ready!
Plating Tips:
Arrange the yogurt Bavarian cream on the plate and top with a coulis of forest fruits, strawberries, raspberries, or a chocolate sauce according to your taste. For a modern effect, you can create effects like the ones you see in the photo.
Wine Pairing for Yogurt Bavarian Cream:
I recommend pairing the yogurt Bavarian cream with a sweet, delicate, and aromatic dessert wine. For example, a Passito di Pantelleria, which with its sweet notes, pairs well with the tart note of this dessert.
