Ginger Peach Bavarian Cream

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1 hour 8 Servings Print RecipeEmail Recipe


1⁄4cupsliced almonds
1tablespoonunflavored gelatin
2tablespooncold water
1 1⁄2cupmilk
1⁄3cuppreserved ginger in syrup (finely minced and drained)
3tablespoonsyrup drained from preserved ginger
3 eggs (at room temperature)
3 egg yolks (at room temperature)
1cupheavy cream (cold)
1 1⁄2cupfresh peaches (peeled and diced)


Toast almonds in dry small heavy skillet over medium heat, stirring frequently, until lightly browned, about 3 min. Cool; reserve.

Sprinkle gelatin over water in saucer; set aside to soften.

Heat milk, Ginger, and sugar in small heavy saucepan over low heat, stirring until sugar is dissolved. Increase heat to medium; he mixture to boiling. Remove saucepan from heat; pour milk through medium sieve into bowl, pressing Ginger with back of spoon to extract as much Ginger flavor as possible; discard Ginger. Stir Ginger syrup into strained milk.

Stir eggs and yolks in small bowl until completely blended but not frothy. Slowly stir one third of hot milk mixture into eggs. Stir egg mixture into remaining hot milk. Return milk and egg mixture to saucepan. Cook mixture over low heat, whisking constantly, just until mixture begins to thicken slightly, about 1 minute;; do not overheat, since custard will curdle easily. Remove from heat; stir in softened gelatin until dissolved. Pour custard to sieve into large bowl. Let cool a few minutes; stir in vanilla.

Fill large bowl halfway with ice; add 1 cup water. Immerse medium bowl containing heavy cream almost to room in nice; do not let any water seeped into cream. Beat cream until beater or whisk these faint tracks on surface of cream unlisted, about 2 minutes. Refrigerate cream.

Transfer bowl containing custard to bowl of ice; to not let any water seeped into custard. Let custard chill, folding often with rubber spatula, until mixture feels cool to the touch and begins to mount the slightly, about 5 minutes.

Remove bowl of custard from ice. Fold whipped cream gently into custard. It custard and cream mixture is thick enough to mount slightly, fold in peaches. If custard mixture is slightly thin, return to ice. Fold gently until mixture mounds; remove from ice. Golden peaches.

Carefully spoon Bavarian cream into large goblets; refrigerate, covered, at least 6 hours or overnight, to allow flavors to develop. Allow Bavarian cream to stand at room temperature 15 min. before serving. Garnish with toasted almonds.

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