Bavarois à la crème de pêche


  • 1 liter (33,80 oz) milk
  • 300 g (0,66 lbs) granulated sugar
  • 5 fresh eggs
  • 2 tablespoons or flour
  • 50 g (0,11 lbs) Pistachios (green pistachios inside)
  • 3-4 pinches of lemon zest
  • gelatin (about 8-10 pieces)
  • 1 packet of vanilla
  • ½ of butter
  • 200 grams (0,44 lbs) peach puree

Leave the shells of the peanuts in warm water for a while, peel the shells and chop finely. If desired, it can be used in ready-made chopped green pistachios.
Lubricate the cream mold with a thin layer of solid soft butter, carefully place the chopped peanuts to cover the bottom of the tray. Put it in a cool place or in the refrigerator.
Otherwise, if the environment is hot, it will cause the oil to melt. While pouring the cream into the mold, the peanuts come out on the face.Wash the lemons and grate the peel with the fine side of the grater.
Wash the gelatin and soak them in cold water.
Carefully separate the whites of the washed eggs from the yolks one by one.
Put the starch or flour, sugar, egg yolks, lemon zest in a steel saucepan and mix thoroughly with a hand mixer or a wire.
Slowly add your boiling measured milk, stirring.
Put it on the stove and bring it to a boil without letting it boil too much and take it off the stove. In the meantime, do not forget to stir the cream constantly. Otherwise, clumping will occur.
Put the egg whites in a separate large bowl or whisking bowl and beat them with a mixer until they become snow.
Add a ladle of the cream to the egg whites and mix in the same direction.
Then add the egg whites to the cream by mixing.
Put the cream back on the stove and cook for 1-2 minutes, stirring, without letting it boil.
Add the previously prepared gelatin and vanilla to the cream you take from the stove.
After adding the gelatin, let the cream melt with the heat by mixing it.
When it starts to cool, add peach puree or cooked and crushed peach puree as compote.
Pour your cream, which has started to cool, into the mold you prepared before.
Stir your cream baguette from time to time until it reaches the appropriate temperature for the cabinet. Thus, you prevent crusting.
Put it in the refrigerator and wait for it to freeze.
For easy removal of the frozen cream bowl, dip the mold in warm water to let the cream loosen.
Invert it carefully onto the appropriate serving plate.
Serve with peach jam/puree on top.

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