Vanilla Bavarian cream, light and velvety

Directions

1. Soak the gelatin in cold water. ⏱ ≈ 30 min
2. In a non-stick saucepan, whisk together the eggs and sugar. ≈ 4 min
3. Heat the milk in a saucepan. Split the vanilla bean in half, add the seeds to the milk, and bring to a simmer. ⏱ ≈ 10 min
4. Gradually pour the hot milk into the yolks while whisking vigorously. ⏱ ≈ 10 min
5. Place the heat on low and stir slowly with a wooden spoon, scraping the bottom to prevent sticking. ≈ 4 min
6. Monitor the temperature with a probe thermometer and continue cooking until it reaches 83 °C. Without a thermometer, the cream is ready when it forms a thin film on the back of a spoon that doesn’t run. ≈ 3 min
7. Immediately pour the cream into a cold container to stop it from cooking. If it exceeds the intended temperature, even by a small amount, it can form clumps of cooked egg. ⏱ ≈ 10 min
8. Remove the gelatin and incorporate it into the still-warm cream, ensuring the temperature does not exceed 60 °C. ≈ 4 min
9. Allow to cool to 26-28 °C. ⏱ ≈ 20 min
10. Whip the heavy cream until it forms stiff peaks, then gently fold it into the cream. ≈ 4 min
11. Pour préparer the mussels, pour each mussel, add a spoonful of Bavarian cream and refrigerate. ⏱ ≈ 2 hr
12. Serve with caramelized sugar. ⏱ ≈ 10 min