Description
A classic Bavarian Cream dessert featuring a smooth custard base enriched with gelatin and folded with whipped cream, topped with fresh berries for a light and elegant finish.
Ingredients
Scale
Custard Base
- 3 tbsp milk
- 1 packet powdered gelatin (7 grams)
- 315 ml heavy cream
- 5 egg yolks
- 50 grams sugar
- 1 tsp vanilla extract
Whipped Cream & Topping
- 315 ml heavy cream (cold)
- 6 oz raspberries (or any fresh berry or fruit)
Instructions
- Bloom Gelatin: Place 3 tablespoons of milk in a small bowl, sprinkle the powdered gelatin over the milk, stir gently, and let it sit for about 5 minutes until gelatin is bloomed.
- Heat Cream: Pour 315 ml of heavy cream into a medium saucepan and warm it over medium heat, stirring frequently until it starts to simmer.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together 5 egg yolks and 50 grams of sugar until the mixture becomes light and frothy.
- Temper Eggs: Slowly add 1/2 cup of the hot cream to the egg yolk mixture while whisking constantly to prevent curdling.
- Combine Mixtures: Gradually pour the tempered egg mixture back into the saucepan with cream while whisking continuously.
- Thicken Custard: Return the saucepan to medium heat and stir constantly with a rubber spatula until the custard thickens enough to coat the back of a wooden spoon.
- Strain Into Gelatin: Remove from heat, pour the custard through a fine sieve over the bloomed gelatin to dissolve it completely.
- Add Vanilla: Remove the sieve, add 1 teaspoon of vanilla extract, and whisk until smooth.
- Cool Custard: Let the custard cool to room temperature, whisking frequently to prevent skin formation.
- Whip Cream: Whip the remaining 315 ml cold heavy cream until just before soft peaks form.
- Fold Custard Into Cream: Gently fold the cooled custard into the whipped cream in four additions, being careful not to deflate the mixture.
- Chill: Spoon the finished Bavarian cream into 5 serving glasses or bowls and refrigerate for at least 4 hours or overnight to set.
- Serve: Top with 6 oz fresh raspberries or any preferred fresh berries just before serving.
Notes
- Tempering the eggs is essential to prevent curdling during cooking.
- Frequent whisking while cooling avoids skin formation on the custard.
- Folding gently preserves the air in the whipped cream for a light texture.
- Bavarian cream must set properly in the fridge to achieve its silky texture.
- The recipe can be adapted by using other fresh fruits if desired.
- Gelatin can be omitted if serving immediately, but whipped cream should be whipped to stiff peaks in that case.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Bavarian cream, custard, gelatin dessert, whipped cream, fresh berries, elegant dessert, French dessert
