Bavarian Cream with Silan and Tahini

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Makes 6 individual servings in stemmed glasses, or 12 individual servings in small cups or in a 20-22 cm pan.

Ingredients:

1 cup milk

1 gelatin packet (14 g)

1 container soft white cheese (250 g)

1 container full-fat sour cream

1 container sweet whipping cream

1 packet vanilla sugar

1 cup white sugar

Topping:

4 tbsp Kinneret Farm silan

2 tbsp raw liquid tahini

Preparation:

Stir milk and gelatin in a heating pot until about to boil.
Turn off the heat and continue stirring until gelatin dissolves.
Strain the mixture into a large bowl and chill.
Add white cheese, sour cream, vanilla sugar and white sugar to milk mixture and mix.
Whip the sweet cream and add to the milk mixture.
Mix until a smooth batter is created. Pour into serving dishes.
Mix tahini and silan and pour a heaping teaspoon into the middle of each serving.
Chill for one hour and serve.