Bavarian cream with panettone, pears and almond milk

Bavarian cream with panettone

Making Bavarian cream with panettone is a yummy and very original idea.

Bavarian cream with panettone, pears and almond milk

Bavarian cream, more simply called Bavarian cream, is a dessert of French origin named after the German region of Bavaria. Originating as a drink, composed of tea, milk and liqueur, it was imported to Italy in the early 1700s. In the next century, inspired by the drink, the Bavarian dessert made with custard, thickened with gelatin, and whipped cream was invented. The original version includes the eventual addition of a layer of sponge cake. During the Christmas season, a variation can be made using panettone as a base. One suggestion is Bavarian cream with panettone, pear mousse and almond milk.

You might also be interested in: Homemade Hand Kneaded Panettone

Ingredients:

• panettone 400 g
• gelatin 20 g
• red Williams pears 300 g + 2 for decoration
• fresh cream 5 dl
• almond milk 2.5 dl
• almonds 50 g
• caster sugar 100 g
• icing sugar 60 g
• lemon 1
• pure alcohol 3 dl
• red melons and silver sprinkles for decoration 

Procedure:

① Soften the gelatin in a small bowl of cold water. Remove the crust from the panettone, cut it into cubes and transfer to another bowl. Peel 300 g pears, remove the core, slice them, and cook them in a saucepan with 2 tablespoons water and the juice of half a lemon for 10 minutes or until they are cooked and very soft. Add the drained and squeezed gelatin and stir until dissolved. Blend the mixture until a smooth mousse is obtained and let it cool.

② Pour the almond milk and 2 dl of cream over the panettone and let it stand for 10 minutes. Meanwhile, whip 1 dl of cream and add it to the bowl with the panettone. Add the pear mousse as well, mix, and pour the mixture into an 18-cm-diameter hinged cake pan ring set on a serving plate. Transfer to the refrigerator and let the mixture solidify for at least 6 hours.

③ Pour the caster sugar into a small saucepan, add 3-4 tablespoons of water and cook it over a high flame until it caramelizes and turns a nice amber color. Dip the almonds in and let them cool. Remove them one at a time from the caramel when it starts to solidify. Dip them in the alcohol for a few seconds so that the caramel solidifies, drain and transfer them to a sheet of baking paper.

④ Run the blade of a knife between the edge of the mold and the Bavarian cream, open the hinge and slide the cake out. Cut the pears for the garnish into thin slivers, dip them in lemon juice and pat them dry with paper towels. Whip the rest of the cream with 50 g of powdered sugar and pack 15 quenelles. Alternate them on the surface of the cake with the pear slices along the edge, then fill the center with the remaining whipped cream.

⑤ Arrange the melons on top and finish with the caramelized almonds, silver sprinkles and remaining powdered sugar. Serve immediately.