I have been trying to make the Bavarian Creme Filling from the recipe section. I don't know what I'm doing wrong, but my last two batches are the consistency of soup. Is the egg mixture supposed to be runny? Once I folded the whipped cream into the egg/milk/geletin mixture, (cooled to almost room temp) I had soup. Help please!
I just made some today for a wedding cake. Mine was also soup. I refridgerated it for about an hour or so, and it was the consistency of whipped creme. Worked great. Mabey you should put it in the fridge?
Hope this helps.
That is exactly where it is...all of it...sitting in the fridge. I was hoping the Bavarian Creme Genie will pop by later tonight and turn it into something creme like by morning. Thanks for the feedback. I thought for a minute that I couldn't follow directions!
Just checked out wrenscottage. My recipe is not the same as this one, but it is pretty close. Mine had whipping cream, water, and milk. Mine also calls for less gelatine, probly because I used the heavy cream.
YOur recipe sounds great! Let me know how it turns out.
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