Pulling off to the Rose - Preparing Bavarian Cream

In recipe books you have certainly read something about "pulling off to the rose". This is a gentle cooking process where you first put all the ingredients in a bowl and heat it in a water bath. Stirring constantly, the liquid is then slowly heated.

"Pulling off to the rose" refers to the process of using egg yolks to bind and thicken.

Pulling off to the rose - refined kitchen technique easily learned

Desserts and sauces get their creamy consistency by heating them slowly. This "binding" of the sauce is also called "pulling off to the rose". When thickening, it is important to heat the ingredients gently. Pulling off to the rose is a preparation method suitable for ice cream recipes and egg dishes. It is important to keep the heat low and stir continuously with a spatula.Preparing Bavarian Cream: Pull off to the roseIn a simple recipe for Bavarian cream, you will need 250 ml of milk, a vanilla bean, four eggs, 100 g of sugar, four sheets of gelatin and 250 ml of cream.

1. First, heat the milk with a scraped vanilla bean in it. Beat the egg yolk with the sugar until the mixture is white and creamy.
2. Then carefully add the hot milk to the egg mixture. Make sure that the liquid is not too hot. In the next step, you heat the cream while stirring constantly in a water bath.
3. Once it has reached the desired consistency, it forms wavy rings on the wooden spoon when you blow on it.
4. To make the Bavarian cream solid, use leaf gelatin. This is soaked with cold tap water, pressed and then slowly melted into the still warm dessert cream.
5. Place the mass then in cold water to cool. When the Bavarian cream has cooled, gently fold in the whipped cream.