Bavarian Cream with Fresh Berries Recipe
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.
- 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
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
- 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.
- 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.
- Mix Egg Yolks and Sugar: Whisk together the 5 egg yolks and 50 grams sugar in a small bowl until light and frothy.
- 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.
- Combine Mixtures: While continuously whisking the cream in the saucepan, gradually pour the tempered egg yolk mixture back in.
- 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.
- Strain and Add Gelatin: Pour the custard through a fine sieve over the bloomed gelatin in the large bowl to remove any lumps.
- Add Vanilla: Remove sieve and stir in 1 teaspoon vanilla extract, whisking the gelatin thoroughly into the custard.
- Cool Custard: Let the custard cool to room temperature, whisking frequently to prevent skin formation or clumping.
- 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).
- Fold Custard into Cream: In four additions, gently fold the cooled custard into the whipped cream using a rubber spatula to maintain airiness.
- Portion: Spoon or pour the Bavarian cream into 5 serving glasses or bowls.
- Chill: Refrigerate the cream for at least 4 hours or overnight to allow it to set.
- 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
