How to make
Beat the egg yolks with the sweetener into a thick cream with a mixer.
Warm up the milk slightly, it should not be hot and boiling. Add it slowly, in a thin stream, to the yolks and beat with a mixer. Add the vanilla.
Put the milk with the yolks in a water bath and stir for 5-7 minutes. The stove should be on low heat. Don't expect it to thicken. It does not thicken!
Remove the mixture from the heat and leave it to cool. You can submerge the bowl in another bowl of cold water. Stir, so that it can cool faster.
While the mixture is cooling, dissolve the gelatin in 60 ml (that's 4 tbsp.) of cold water and leave it to swell.
When the mixture has cooled completely, dissolve the gelatin in a water bath and add it. Stir and keep the mixture aside.
Beat the liquid cream into a thick cream.
Start adding the whipped cream in batches to the other mixture. Add it in 4 parts and mix slowly with the stirrer each time. A nice thick cream is obtained.
Pour the cream into cups or molds. Place it in the fridge for a few hours to set. I prepare it in the evening and left it all night. In this case, I used a sponge cake mold. But be careful when taking it out. It's easier done in cups.
Optionally, you can garnish the Bavarian Cream with chocolate or homemade jam.
The Keto Bavarian Cream is ready.
