It's always noon

Chef Zia Cri's gingerbread Bavarian cream is a delicious dessert: an alternative way to enjoy this sweet treat. Such a simple gingerbread can be a bit heavy if enjoyed at the end of a meal.

To make a perfect dessert, remember to whip the cream, which must be cold. Also, if you don't have a kitchen thermometer to measure the temperature of the cream, eggs, and sugar, you can tell when the cream is ready because the mixture will begin to coat the spoon.

The advice is to prepare this Bavarian cake the day before because only if it is well chilled can it be beautifully decorated.

This is a fantastic dessert for Christmas but also for New Year's Eve and other major holidays.

Doses for: one cake

Done in: a few minutes

Cooking time: a few minutes

Resting time: a few hours

• Instruments
• a cake mold
• cue bowls
• a whip
• a saucepan
• Ingredients
• 1 sponge cake disc
• 4 egg yolks
• orange peel
• 250 ml of panna
• a vanilla pod
• 250 ml of milk
• 18 g gelatin
• 120 g of sugar
• 200 g in panpepato
• 300 g fresh cream
• sale
• to decorate
• a bunch of mint
• dehydrated orange slices
• red currant
• whipped cream

Gingerbread Bavarian cream, procedure

Whip the cold cream in a bowl. In another bowl, combine the egg yolks and sugar. Emulsify the milk and cream with a vanilla pod in a saucepan. Season with grated orange zest and add the panpepato. When it's almost boiling, add the egg and sugar mixture and heat to 85°C (185°F). Stir in the well-squeezed gelatin, which you've soaked for a few minutes in cold water. Let cool to room temperature before refrigerating the cream for 1 hour, stirring occasionally.

Once the required time has passed, fold in the whipped cream until smooth. Transfer the mixture to the mold and refrigerate until the next day. Once the resting time is complete, unmold the cake and place it on a sponge cake disc before decorating as desired.

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