1 hr 20 mins
This amazing dessert is basically English Custard, lightened with whipped cream and bound with gelatin. If you are willing to go through the detailed process, the result will be nothing short of a divine. This is a classic vanilla recipe, but Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit!
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- 1FOR BAVARIAN CREAM:.
- 2Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
- 3Soak the gelatin in 1/2 cup cold water for 10 minutes.
- 4Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
- 5Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
- 6Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
- 7Remove the bean from the milk and reheat the milk mixture. Set aside.
- 8Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
- 9Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
- 10Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
- 11Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
- 12CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
- 13An ideal consistency is achieved when the cream flows heavily off the spoon.
- 14Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
- 15Serve with chilled raspberry sauce.
- 16RASPBERRY SAUCE:.
- 17Puree and sieve 1 pint of raspberries.
- 18Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
- 19Add raspberry puree and reduce for about 3-4 minutes.
- 20Serve chilled.
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Nutritional Facts for Heavenly Dessert - Vanilla Bavarian Cream With Raspberry Sauce
Serving Size: 1 (466 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1806.8
- Calories from Fat 1153
- Total Fat 128.1 g
- Saturated Fat 77.0 g
- Cholesterol 819.3 mg
- Sodium 263.7 mg
- Total Carbohydrate 140.8 g
- Dietary Fiber 10.1 g
- Sugars 107.3 g
- Protein 26.8 g
The following items or measurements are not included: