Fruit Bavarian cream recipe
Low calorie desert
Recipe for 4 servings (160 Kcal / serving )
Preparation time
25 min – 15 min cooking time
Ingredients
- 1/2 l (50 cl) of water
- 50 g of powered skimmed milk (5 well filled tablespoons)
- Sweetener*
- 3 egg yolks
- 200 g of 0% fat beaten cream cheese
- 2 gelatin sheets
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- 200 g of fresh or frozen fruit : blueberries, raspberries, currant, pineapple,… (prefer seasonal fruit)
Preparation
Step 1 – Make the custard
Heat the milk (water + powdered skimmed milk) with the vanilla
Separate the egg whites (don’t throw them out, they keep well when frozen. They can serve as ingredient in another recipe like meringue for example) from the egg yolks
Beat the yolks with the sweetener
Dilute slowly with the warm milk
Put in a pot and let the cream thicken on low heat, stirring constantly
Don’t let the cream boil
Soften the gelatine sheets in cold water. When they are soft, drain them and add them to the warm custard
Beat the cream cheese with a fork and add it to the warm custard
Optional : add the egg whites, beaten until stiff, with 1 pinch of salt
Option 1
Distribute the fruit in the bottom of ramekins and pour the cream on top
Put in the fridge for 1h30
Option 2
Pour the cream in a savarin mould
Before serving, dip the mould a few seconds in boiling water (unmold on the serving dish)
Garnish the centre with the fruit ( you can macerate the previously in alcohol)
*Use the thermostable sweetener if it’s used for cooking. If you do not wish to use a sweetener, you can use fructose sugar (400 kcal for 100 g ) or agave powder ( 392 kcal for 100 g ). They have a stronger sweetening power for a lower amount used so they are less caloric.
