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Plum Bavarois
Plum Bavarois - an old Upper Palatinate desseret
A delicious recipe from chef Carola Hausen from the Romantik Hotel Hirschen in Parsberg.
Ingredients
- 8 slices of stale baguette
- 100 g plum jam
- 2 eggs
- 100 ml cream
- 1 pinch of salt
- 2 tablespoons sugar
- ½ tsp cinnamon
- 1 l clarified butter/oil for frying
Instructions
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1.Spread 4 slices of baguette with plum jam and place 1 slice on each and press together. Whisk the eggs with the cream and salt. Pull the filled baguette slices through the egg cream and leave to rest briefly.
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2.Then drain lightly and fry in hot clarified butter or oil until golden brown. Drain on kitchen paper.
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3.Mix the cinnamon and sugar, sprinkle over the bavettes and serve warm. Stewed plums, vanilla ice cream and whipped cream go very well with it.
