When it’s this creamy and luscious, smooth and sweet, don’t count the calories, just eat! Here are some easy-to-make cream and gelatine desserts for those with the sweet tooth.
Vanilla Bavarian Cream
This old-fashioned moulded gelatine dessert takes on a new dimension when served with delicious summer fruit.
Ingredients
Milk: 1 1/2 cup
Egg yolks: 4
Castor sugar: 3/4 cup
A pinch salt
Gelatine: 1 tbsp in 1/4 cup cold water
Vanilla: 1 tsp
Cream: 1 1/2 cup
To decorate
Strawberry or other fruit, grated chocolate and raspberry sauce
Method
Boil milk and cool. Beat egg yolks with sugar and salt until thick and the mixture is the colour of lemon. Place it in a saucepan with milk and stir over low flame until it thickens. Add softened gelatine, stir until dissolved, and then add vanilla. Cool.
Then chill until mixture it is half set and fold in whipped cream. Pour into a ring mould and chill. Remove the mould and place the dessert on a chilled plate.
Decorate the centre with your favourite fruit and serve with raspberry sauce.
Rum Caramel Cream
Ingredients
For caramel:
Sugar: 1/2 cup
Cold water: 1/4 cup
Rum: 3 tbsp
For cream:
Gelatine: 2 tsp
Water: 2 tsp
Eggs: 5, separate
Castor sugar: 2 tbsp
Vanilla essence: 1tsp
Cream: 1 1/3 cup
To decorate
Whipped cream
Sliced mangoes
Method
Combine sugar and 1tbsp water in a saucepan until rich brown caramel forms. Remove from heat and add the remaining water and rum to dilute the caramel. Soften gelatine and stir into rum caramel mixture until dissolved.
Beat egg yolks, sugar and vanilla essence until thick. Add caramel mixture and beat till thick and fluffy. Whip cream and fold into the caramel mixture. Beat egg whites and fold into the mixture. Pour into six to eight individual dishes and chill. Serve with whipped cream and sliced mangoes.
Creamy Flakes Pudding
Ingredients
Cornflakes: 1 1/2 cup
Condensed milk: 1 tin
Rum (optional): 2-3 tbsp
Cream: 500 gm
To decorate:
Chocolate chips
Method
Beat condensed milk and rum. Soak cornflakes in it. Layer a dish with the mixture.
Whip the cream. Spread the cream over this layer and repeat the procedure (the top layer of the dessert should be cream). Decorate with chocolate chips and serve chilled.
