Home > Recipes > Cherries > Bavarian cream with kirsch cherries

Bavarian cream with kirsch cherries

Name: Bavarian cream with kirsch cherries
Yield: Serves 4
Cuisine: German recipes
Ingredients: 400g cherries, stoned; 75ml kirsch; 1 vanilla pod, split; 250ml milk; 5 gelatine leaves; 2 egg yolks; 40g caster sugar; 250ml double cream, whipped

Published: 31 Oct 05
Updated: 26 May 25

Give yourself a treat with this delectable German cream and kirsch cherries dessert recipe.

Easy
November 2005

Test kitchen approved

Serves 4
Takes 15 minutes to make, plus chilling

Give yourself a treat with this delectable German cream and kirsch cherries dessert recipe.

Gluten-free

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g cherries, stoned
75ml kirsch
1 vanilla pod, split
250ml milk
5 gelatine leaves
2 egg yolks
40g caster sugar
250ml double cream, whipped

Method

Marinate the cherries in the kirsch.
Scrape the seeds from the vanilla pod into a pan. Add the milk, a pinch of salt and the vanilla pod and slowly bring to the boil. Remove from the heat. Leave to infuse for 10 minutes.
Soften the gelatine leaves in about 3 tablespoons of warm water.

Beat the egg yolks and sugar until thick. Remove and discard the pod from the milk and gradually mix the milk into the egg mixture. Return to the pan and heat gently, stirring, as it comes just to the boil. Remove from the heat. Add the gelatine, stirring until it has dissolved.
Whip the cream until it forms soft peaks, then fold into the custard before it sets. Pour into 4 x 150ml ramekins. Chill for 4 hours until set.
Turn out the creams by dipping the bases briefly in warm water. Decorate with the kirsch cherries.