SAEDNEWS: Saffron Bavarian Cream is a type of jelly-like dessert that is considered a classic and delicious option, perfect for adding to your meals or serving at parties. The preparation of Bavarian cream is attributed to the Swiss. However, the method for making this delightful dessert has become popular almost everywhere for quite some time.
According to SAEDNEWS, Saffron Bavarian Cream is a simple and delicious type of dessert. This dessert is often prepared in two or three layers in a mold, but you can also make it as a single-colored dessert and decorate it with your favorite fruits. It is made with milk, egg yolk, and gelatin, which gives it a creamy texture. Bavarian cream, or Bavarois, is a classic dessert discovered in the 19th century, and it first appeared in a cookbook in the United States by Fannie Farmer in 1896. You can also add various nuts to this dessert. The texture of this dessert is incredibly soft and delicate, resembling custard. You can even prepare this cream in plain or chocolate flavors and use it in various pastries and tarts.
Sugar: 1 cup
Milk: 4 cups
Vanilla: 1/4 teaspoon
Egg yolks: 3
Gelatin powder: 3 tablespoons
Breakfast cream: 1.5 packs
Saffron: as needed
Cold water: 1/2 cup
First, whisk the egg yolks, vanilla, and half of the sugar on a low speed until it becomes thick. Then, add the remaining sugar and whisk on high speed until a white, thick cream forms. Next, pour the milk into a pot and heat it until it begins to boil. Once it boils, lower the heat and add the egg mixture to the milk while stirring. After the first boil, turn off the heat. Then, add the gelatin powder (dissolved in cold water using the double boiler method) and the saffron to the mixture. Once it cools down, add the cream and whisk until smooth and well combined. Pour the dessert into a mold and refrigerate for three hours. Finally, decorate as desired.
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