Name: Bavarian Cream with Fresh Berries Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: French
Ingredients: 3 tbsp milk; 1 packet powdered gelatin (7 grams); 315 ml heavy cream; 5 egg yolks; 50 grams sugar; 1 tsp vanilla extract; 315 ml heavy cream (cold); 6 oz raspberries (or any fresh berry or fruit)

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Introduction

Bavarian Cream is a classic French dessert known for its silky texture and delicate flavor. This recipe layers a smooth custard base with whipped cream and fresh berries, making it a light and elegant treat perfect for any occasion.

A clear glass holds a smooth, creamy white pudding that fills most of the glass. On top of the pudding, there are three bright red raspberries and a small bunch of shiny red currants placed to one side. In the background, there are two more glasses filled with the same pudding and topped with similar berries, slightly out of focus. Around the glasses, scattered white and red currants add small pops of color on a white marbled surface. To the right side in the foreground, a silver spoon holds a single raspberry resting gently on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp milk
1 packet powdered gelatin (7 grams)

315 ml heavy cream
5 egg yolks

50 grams sugar
1 tsp vanilla extract

315 ml heavy cream (cold, for whipping)
6 oz raspberries (or any other berry or fruit)

Instructions

Step 1: Place the 3 tablespoons of milk in a small bowl and sprinkle the gelatin over the top. Stir gently and let it sit for about 5 minutes to bloom.

Step 2: Pour 315 ml of heavy cream into a medium saucepan and heat over medium heat until it begins to simmer, stirring frequently to prevent scorching.
Step 3: While the cream is heating, whisk egg yolks and sugar together in a small bowl until light and frothy.
Step 4: Remove the cream from heat. Slowly pour about half a cup of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.

Step 5: Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream. Return the pan to medium heat and stir constantly until the mixture thickens enough to coat the back of a wooden spoon.
Step 6: Remove the thickened custard from heat and pour it through a fine sieve over the bloomed gelatin in a large bowl. Stir in the vanilla extract and whisk gently to dissolve the gelatin completely.
Step 7: Let the custard cool to room temperature, whisking frequently to prevent skin formation or clumping.

Step 8: Once cooled, whip the remaining cold heavy cream until it reaches just before soft peaks for gelatin use (or stiff peaks if serving immediately without gelatin).
Step 9: Fold the custard into the whipped cream in four additions using a rubber spatula. Use gentle folding motions to keep the mixture light and airy without deflating the cream.
Step 10: Spoon the Bavarian cream into 5 serving glasses or bowls. Refrigerate for at least four hours or overnight to set.

Step 11: Just before serving, top each portion with fresh raspberries or your favorite berries.

Tips & Variations

For a fruit twist, try folding in pureed berries gently before setting the cream.
If you prefer, substitute vanilla extract with almond extract for a different flavor profile.

Make sure to fold gently to maintain the airy texture—avoid stirring or mixing vigorously.
Use fresh, ripe berries for the best flavor and presentation.

Storage

Store Bavarian cream covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, re-whisk lightly before serving if the texture seems slightly separated. Keep berries separate until just before serving to prevent sogginess.

How to Serve

Three clear glass cups are filled with a smooth and creamy light beige mousse. Each cup is topped with bright red raspberries and small red currants resting gently on the mousse's soft surface. Around the cups, scattered red and white currants add a pop of color to the white marbled texture beneath. A small glass jar tipped over holds more white currants. The image has a fresh and light appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bavarian cream without gelatin?

Yes, but gelatin helps the dessert hold its shape and texture once chilled. Without gelatin, the cream will be softer and should be served immediately after whipping.

How do I know when the custard has thickened enough?

The custard is ready when it coats the back of a wooden spoon and leaves a clear trail when you run your finger through it. It should be thick but still pourable.