Ingredients with Measurements:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 vanilla bean, split and scraped
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1 can pineapple chunks, drained
- 1/2 cup cherry preserves
- 1/4 cup sliced almonds, toasted
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 6 ramekins or dessert cups
- Saucepan for filling
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and vanilla bean. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling.
2. In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften.
3. Remove vanilla bean from cream mixture and whisk in softened gelatin until dissolved.
4. Pour cream mixture into a mixing bowl and let cool to room temperature.
5. Once cooled, use an electric mixer to whip the cream mixture until it thickens and forms soft peaks.
6. Divide the whipped cream mixture evenly among the 6 ramekins or dessert cups, filling each about 2/3 full.
7. Chill the ramekins in the refrigerator for at least 2 hours, or until the cream is set.
8. In a saucepan, combine pineapple chunks and cherry preserves. Heat over medium heat, stirring occasionally, until the mixture is hot and bubbly.
9. Remove the ramekins from the refrigerator and spoon the pineapple-cherry mixture over the top of each one.
10. Sprinkle the toasted sliced almonds over the top of each dessert.
11. Chill the ramekins for an additional hour, or until the filling is set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Temperature:
Refrigerate at 40°F or below
Serving size:
6 servings
Nutritional information:
Calories: 380
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 40mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 35g
Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
- Cherry preserves can be substituted with any other fruit preserves or jam.
Variations:
- Use different types of fruit for the filling, such as mango, peach, or raspberry.
- Add a layer of crumbled cookies or graham crackers between the cream and the fruit filling for added texture.
Tips and tricks:
- Make sure the cream mixture is completely cooled before whipping to prevent it from separating.
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
Storage instructions:
Store leftover desserts in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Bayrisch Creme is best served cold and does not need to be reheated.
Presentation ideas:
Serve the desserts in clear glass ramekins to show off the layers of cream and fruit filling.
Garnishes:
Garnish each dessert with a fresh mint leaf or a sprinkle of cinnamon.
Pairings:
Serve with a cup of coffee or tea for a light and refreshing dessert.
Suggested side dishes:
Bayrisch Creme is a dessert and does not require any side dishes.
Troubleshooting advice:
If the cream mixture separates while whipping, try adding a tablespoon of cold heavy cream and continue whipping until it comes back together.
Food safety advice:
Make sure to store the desserts in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Bayrisch Creme is a traditional Bavarian dessert made with whipped cream, vanilla, and gelatin. It is often served with fruit or fruit compote on top.
Flavor profiles:
This dessert is creamy, sweet, and fruity with a hint of vanilla and a crunchy almond topping.
Serving suggestions:
Serve chilled as a light and refreshing dessert after a heavy meal.
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Region: German