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Banana Bavarian Cream

Banana Bavarian Cream

32 oz.

20 minutes

David Katz, Consulting Chef

    • 6 oz. The Perfect Purée Banana,  thawed
    • 8 egg yolks (2/3 cup)
    • 4 oz. sugar
    • 2 tbsp. gelatin powder
    • 4 oz. cold water
    • 16 oz. milk
    • 1 tsp. vanilla extract
    • 2 cups heavy cream
Method:
1. In a mixer with the whip attachment, whip yolks and sugar until they become light and fluffy. Add Banana puree to running mixer. Set mixture aside.
2. Sprinkle gelatin over cold water and set aside.
3. In a saucepan, bring milk just to the scalding point. Add milk to the banana/yolk mixture, whipping constantly. Return mixture to heat and bring just to the scalding point. Remove from heat and allow to cool, stirring occasionally.
4. Gradually stir in dissolved gelatin into egg/milk mixture until incorporated.
5. Whip room temperature heavy cream to soft peaks. Stir vanilla into cooling custard, then add the whipped cream, stirring constantly until it has fully incorporated.
Serving Suggestion:
Use this Banana Bavarian cream to fill molds and pastries. This Bavarian is particularly well matched with semisweet chocolate.
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