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Author Notes: When negotiating a deal a few years ago in Munich, I enjoyed the small Bavarian creams we were offered several times during our stay. The creams were served over compotes of various kinds, usually consisting of a wild berry of one kind or another, and invariably, not sweetened much. Here’s my early spring interpretation, served the way I enjoyed it in Bavaria, with the fruit on the bottom. Enjoy!! ;o) —AntoniaJames
Serves 4 - 6
The Rhubarb Sauce
- 2 cups chopped rhubarb (cut into ½ inch dice – about 5 or 6 slender stalks)
- 1 cup sugar, divided
- 1 pinch cinnamon
- ½ teaspoon vanilla
- PLEASE NOTE: Start this the day or night before you want to serve, as the rhubarb must sit for at least 8 hours.
- Mix the chopped rhubarb with ½ cup sugar. Cover and let sit at room temperature for at least 8 hours, or overnight. After 12 hours, put in the refrigerator if you don’t plan to use right away. It will hold for 2 days.
- When ready to prepare the compote, stir the cinnamon into the remaining sugar.
- Into a small heavy saucepan, pour the liquid that has accumulated in the bowl with the rhubarb. Turn the heat on and add the sugar and cinnamon mixture. Stir well and cook for a few minutes, until the sugar is mostly dissolved.
- Add the rhubarb and stir well, cooking over medium heat for about three minutes. Then add the vanilla.
- Turn the heat off and cover. After a few minutes, taste and add more sugar if you want the compote to be sweeter.
- N.B. Macerating the rhubarb allows it to retain a firmer texture when cooked, preventing it from becoming slimy.
The Bavarian Cream
- 2 egg yolks
- 1/3 cup sugar
- 1 tiny pinch of salt
- 1 cup whole milk
- 2 tablespoons cold water
- 1 tablespoon unflavored gelatin
- ½ teaspoon vanilla extract
- 1 cup whipping cream
- 12 toasted almonds
- Whisk together the sugar, egg yolks, salt and cinnamon
- In the top of a double boiler (over simmering water that does not touch the upper portion), scald the milk. Pour a tiny stream of the hot milk into the egg mixture, whisking constantly as you do. Whisk well to incorporate and then add all but ¼ cup of the rest of the milk, very slowly, whisking continuously. Strain the mixture back into the top of the double boiler.
- Dissolve the gelatin in the cold water, stirring gently a few times. Pour the ¼ cup of scalded milk over it and stir well until any lumps of gelatin disappear.
- Cook the egg and milk custard for a few minutes over gently simmering water, stirring all the while, until it starts to thicken.
- Add the vanilla and the gelatin mixture and whisk well to combine. Put in the refrigerator to cool, but set a timer for 15 minute intervals to check it. You should remove it when it is just cool, but not set. (If it does set, don’t panic. Just beat it well with an electric mixer at a high speed to smooth out the lumps.)
- Beat the whipping cream until it is neither stiff nor loose, and fold it gently into the cooled custard.
- Divide the compote equally between the bowls in which you plan to serve the dessert. Then cover with the Bavarian cream. Chop the toasted almonds and garnish with them, if desired. If nut allergies are a consideration, garnish with a good dollop of Chantilly cream – whipped cream lightly sweetened and with a touch of vanilla.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Rhubarb
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