Fire & Salt Restaurant Oak Ridge, TN

Honey Bavarian Cream

By Billy Krebs

I enjoy this Honey Bavarian cream recipe because I’m not a big sweets fan. This is a
light and delicate way to finish your dining experience.

8 grams gelatin sheets
37 grams cold water
600 grams heavy cream
325 grams whole milk
80 grams honey
90 grams granulated sugar (1 st part)
200 grams egg yolk
88 grams granulated sugar (2 nd part)
1/3 teaspoon salt

Bloom gelatin in cold water. Whip the cream into soft peaks and refrigerate. Bring milk,
sugar, and honey to a boil. Whisk the egg yolks, salt, and the second part of sugar until
light and thick. Temer 1/3 of the honey mixture into the egg yolk mixture. Return to heat
and on low temperature mix together. Strain mixture through a fine strainer and cool to
50 degrees. Mix with whipped cream and portion into desired container and let sit
overnight. I like to top mine with more honey and my favorite jam at the moment.

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