Can you imagine?
It took me five years - FIVE YEARS! - in which every year I wrote down the good resolution (among others): "Learn to prepare a Bavarian cream".
Well - though I love to cook and bake, and prepare an excellent Mousse au chocolat, I was too anxious to make this crème bavaroise. Pretended to have too much to do, though actually I feared words like "beat the egg-cream diligently in the bain-marie to a 'rose' - you recognize that rose-state when you blow softly over the wooden spoon and there forms itself a rose" - aha! I also have high respect for 'gelatine' - in Germany you only get it in form of stiff leaves, which you have to water, then press the water out, then slide them one by one - softly, softly - into the hopefully stiff beaten egg cream.
So every year I used my stays in Munich to go to the gourmet food - temple Dallmayr near the Marienplatz (http://www.dallmayr.de/delikatessenhaus/) and bought it there, highly content with what I got - and even more intimidated (Pearl of Wisdom: if you compare yourself, don't do it to the professional's ideal).
But this year I said to husband: "I will do it - now! Don't want to face another New Year's Eve with this unfinished business!"
Of course I said this on the morning of Christmas Eve - still having to do the elaborate and not utterly uncomplicated Christmas Dinner for next day, of which the Bavarian cream should be the dessert (I was at least clever enough to arrange a meal in a beautiful French restaurant for the second day). So you saw this woman swirrling through the kitchen (YES - one has to prepare a raspberry puree too - haha: also with gelantine..)
Well: it worked out lovely.
You see that on my happy face:
So I am really proud of having done it. Finally. And I see - again - that many 'fears' are unfounded - but that I can only find out by doing it.
So - after this deep insight - you might ask: what comes next? And you might hear me call:
WHERE IS MY HARLEY-DAVIDSON? !? Pronto!