Flower Bavarian Cream
Ingredients: gelatin, hot water, sugar, lemon extract, water · 45 min cook time · 260kcal · $15.50
Ingredients
2packets gelatin, 1.5cups hot water, 0.75cups sugar, 1tablespoons lemon extract, 1cups water, 4pieces strawberries, 1pack edible flowers, 3pieces egg yolks, 1cup milk, 2teaspoons vanilla, 1cup heavy cream
Instructions
1. Bloom gelatin first to activate. Add sugar to hot water and dissolve completely, then add lemon extract for flavoring.
2. Add hot water to melted gelatin so it completely melts. If it doesn't melt completely, use a microwave or melt over the stove.
3. Pour ice water into the gelatin bowl so it will set faster, then strain it to remove any bits of gelatin.
4. Fill the silicone mold halfway with jelly, add strawberries and edible flowers, and set in the refrigerator for at least 30 minutes.
5. Mix egg yolks slightly, add sugar little by little on low speed, add hot milk and vanilla, and then mix in gelatin.
6. Heat the mixture over the stove while constantly mixing until all gelatin and sugar are dissolved, then strain for a smooth cream.
7. Cool the hot cream over ice to room temperature while constantly stirring.
8. Add heavy cream into the mixture and whip until very thick, then strain to remove extra air bubbles.
9. Pour the Bavarian cream onto the set gelatin layer to create a nice two-layer cake, and refrigerate.
10. Unmold the cake by dipping the mold into hot water so the gelatin melts, then invert to serve.
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