Bavarian Cream with Fresh Berries Recipe

Introduction

Bavarian Cream is a classic, silky dessert that combines a delicate custard base with whipped cream for a light, airy texture. Paired with fresh berries, it makes a refreshing and elegant treat perfect for any occasion.

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 other berry or fruit)

Instructions

1. Step 1: Place the 3 tablespoons of milk in a small bowl and sprinkle the powdered gelatin on top. Stir gently and let it sit for about 5 minutes to bloom.
2. Step 2: Pour the 315 ml of heavy cream into a medium saucepan and heat over medium until it begins to simmer, stirring frequently to prevent sticking.
3. Step 3: While the cream heats, whisk the egg yolks and sugar together in a small bowl until the mixture is light and frothy.
4. Step 4: Remove the hot cream from heat. Slowly add about 1/2 cup of it to the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
5. Step 5: Pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly. Return the pan to medium heat and cook, stirring continuously with a rubber spatula until the mixture thickens enough to coat the back of a wooden spoon.
6. Step 6: Remove from heat and strain the custard through a fine sieve into the bowl with the bloomed gelatin. Stir to dissolve the gelatin completely, then add the vanilla extract and whisk to combine.
7. Step 7: Let the custard cool to room temperature, whisking occasionally to prevent a skin from forming.
8. Step 8: Whip the cold 315 ml heavy cream until it reaches just before soft peaks. If serving immediately and not using gelatin, whip to stiff peaks instead.
9. Step 9: Fold the custard into the whipped cream gently in four additions, using a rubber spatula to preserve the airy texture.
10. Step 10: Divide the mixture into five serving glasses or bowls, then refrigerate for at least four hours or overnight to allow it to set.
11. Step 11: Just before serving, top each portion with fresh raspberries or your choice of berries and enjoy.

Tips & Variations

• To enhance flavor, use homemade vanilla extract or add a splash of liqueur like Grand Marnier to the custard.
• Any fresh fruit can be used as a topping—try strawberries, blueberries, or sliced peaches for a seasonal twist.
• If you prefer a firmer texture, whip the cream to stiff peaks before folding it in.
• For a dairy-free version, substitute coconut cream for the heavy cream and ensure the gelatin is plant-based or use agar-agar.

Storage

Store the Bavarian Cream covered in the refrigerator for up to 2 days. It is best served fresh, but if needed, gently stir before plating. If already set in serving glasses, bring to room temperature slightly before serving for the best texture. Do not freeze as it may affect the cream’s delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bavarian Cream without gelatin?

Gelatin is essential for setting Bavarian Cream into its classic firm yet creamy texture. Without gelatin, the dessert will be more like a mousse and should be served immediately without refrigeration for setting.

How do I know when the custard is thickened enough?

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

Bavarian Cream with Fresh Berries Recipe

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4.9 from 113 reviews

This classic Bavarian Cream recipe is a luscious, custard-based dessert enriched with gelatin and whipped cream, resulting in a smooth, airy texture. Paired with fresh berries, it makes a perfect elegant treat for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 5 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Gelatin Mixture

• 3 tbsp milk
• 1 packet powdered gelatin (7 grams)

Custard

• 315 ml heavy cream
• 5 egg yolks
• 50 grams sugar
• 1 tsp vanilla extract

Whipped Cream & Garnish

• 315 ml heavy cream (cold)
• 6 oz raspberries (or any other berry or fruit)

Instructions

1. Prepare Gelatin: Place the 3 tablespoons of milk in a small bowl, sprinkle the powdered gelatin on top, stir together, and let it bloom for about 5 minutes.
2. Heat Cream: Pour 315 ml heavy cream into a medium saucepan and heat over medium until it begins to simmer, stirring frequently to prevent burning.
3. Mix Egg Yolks and Sugar: Whisk together the 5 egg yolks and 50 grams sugar in a small bowl until light and frothy.
4. Temper Eggs: Slowly add 1/2 cup of the hot cream to the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling.
5. Combine Mixtures: While continuously whisking the cream in the saucepan, gradually pour the tempered egg yolk mixture back in.
6. Thicken Custard: Return the saucepan to medium heat and stir constantly with a rubber spatula until the mixture thickens enough to coat the back of a wooden spoon.
7. Strain and Add Gelatin: Pour the custard through a fine sieve over the bloomed gelatin in the large bowl to remove any lumps.
8. Add Vanilla: Remove sieve and stir in 1 teaspoon vanilla extract, whisking the gelatin thoroughly into the custard.
9. Cool Custard: Let the custard cool to room temperature, whisking frequently to prevent skin formation or clumping.
10. Whip Cream: Whip the remaining 315 ml of cold heavy cream until just before soft peaks form (or stiff peaks if not using gelatin or serving immediately).
11. Fold Custard into Cream: In four additions, gently fold the cooled custard into the whipped cream using a rubber spatula to maintain airiness.
12. Portion: Spoon or pour the Bavarian cream into 5 serving glasses or bowls.
13. Chill: Refrigerate the cream for at least 4 hours or overnight to allow it to set.
14. Serve: Immediately before serving, top each portion with fresh raspberries or your choice of berries or fruits.

Notes

• Whisking the custard frequently while cooling prevents skin formation and ensures a smoother texture.
• Folding, not stirring, the custard into whipped cream maintains the airy texture of the dessert.
• You can substitute raspberries with other berries like strawberries, blueberries, or blackberries as preferred.
• If skipping gelatin, whip cream to stiff peaks and serve immediately as the cream will not set firmly.
• Make sure to temper eggs carefully to avoid curdling when adding hot cream.

Keywords: Bavarian cream, custard dessert, gelatin dessert, whipped cream dessert, berry dessert, classic French dessert