Bavarian Cream with Fresh Berries Recipe

Introduction

Bavarian Cream is a classic, silky dessert that pairs beautifully with fresh berries. This light and creamy treat is perfect for special occasions or whenever you want to impress with minimal effort.

Ingredients

• 3 egg yolks
• ¾ cup sugar
• 1 tablespoon powdered gelatin
• 1 cup milk
• 1½ teaspoons vanilla extract
• 1 cup heavy cream
• Fresh berries (for serving)

Instructions

1. Step 1: In a bowl, add egg yolks and sugar. Beat with an electric hand mixer until the mixture is pale and fluffy.
2. Step 2: In a jug, mix 8 tablespoons of freshly boiled water with powdered gelatin. Stir until dissolved, then set aside.
3. Step 3: Heat milk and vanilla extract in a saucepan over medium heat until it reaches a boil, stirring occasionally.
4. Step 4: Slowly add the hot milk to the egg mixture, whisking continuously to prevent the eggs from scrambling. Gradually add all the milk mixture to the eggs.
5. Step 5: Pour the combined mixture back into the saucepan and heat for about 2 minutes while whisking constantly.
6. Step 6: Remove the saucepan from heat and stir in the gelatin mixture until fully combined.
7. Step 7: Transfer the mixture to a bowl and let it cool for at least 10 minutes. Grease dessert molds with butter or oil.
8. Step 8: Whip the heavy cream until stiff peaks form, then gently fold it into the cooled egg mixture.
9. Step 9: Pour the Bavarian cream mixture into the prepared molds and chill in the fridge for at least 6 hours, preferably overnight.
10. Step 10: To serve, turn the desserts out onto plates. If they are stuck, briefly dip the molds in hot water. Garnish with fresh berries.

Tips & Variations

• Use a mix of berries like strawberries, raspberries, and blueberries for a colorful presentation and varied flavor.
• If you prefer a firmer texture, use slightly more gelatin, but avoid overdoing it to keep the cream silky.
• For a citrus twist, add a teaspoon of lemon or orange zest to the milk while heating.
• Make sure to fold the whipped cream gently to maintain the airy texture of the Bavarian cream.

Storage

Store Bavarian cream in the refrigerator covered for up to 3 days. Keep it chilled until ready to serve. Reheating is not recommended as it may break the 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 to its smooth, firm texture. Without gelatin, the dessert will remain liquid. If you want a vegetarian option, you can substitute gelatin with agar-agar, but use it according to package instructions.

Can I prepare this dessert in advance?

Yes, Bavarian cream benefits from resting time to set properly. Prepare it a day ahead and chill overnight for the best texture and flavor.

Bavarian Cream with Fresh Berries Recipe

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4.7 from 128 reviews

This classic Bavarian Cream with Berries is a silky, custard-based dessert that combines a rich, creamy texture with the fresh, natural sweetness of berries. Made by whisking egg yolks and sugar, incorporating gelatin for set and stability, and folding in whipped cream, it is chilled to create a luscious, elegant treat perfect for any occasion.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Bavarian Cream Base

• 3 egg yolks
• ¾ cup sugar
• 1 tablespoon powdered gelatin
• 1 cup milk
• 1½ teaspoons vanilla extract
• 1 cup heavy cream

For Serving

• Fresh berries (such as strawberries, blueberries, raspberries)

Instructions

1. Prepare the Egg Mixture: In a mixing bowl, combine the egg yolks and sugar. Using an electric hand mixer, beat the mixture until it becomes pale and fluffy, which ensures a light and aerated base.
2. Dissolve Gelatin: In a jug, mix 8 tablespoons of freshly boiled water with the powdered gelatin. Stir thoroughly until the gelatin is completely dissolved. Set this aside to cool slightly but do not let it solidify.
3. Heat the Milk: Pour the milk and vanilla extract into a saucepan. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent scorching.
4. Temper the Eggs: Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling. Continue whisking until all the milk is incorporated and the mixture is smooth.
5. Cook the Mixture: Return the combined egg and milk mixture to the saucepan. Heat gently for about 2 minutes, whisking constantly to thicken slightly without curdling.
6. Add Gelatin: Remove the saucepan from the heat and stir in the dissolved gelatin mixture until it is fully combined.
7. Cool and Fold in Whipped Cream: Transfer the mixture to a bowl and allow it to cool for at least 10 minutes. Meanwhile, grease your dessert molds lightly with butter or oil. Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold the whipped cream into the cooled egg mixture to maintain a light texture.
8. Chill: Pour the final Bavarian cream mixture into the prepared dessert molds. Refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
9. Serve: To serve, carefully loosen the edges of the cream from the molds. If needed, briefly dip the molds in hot water to help release the cream. Invert onto serving plates and garnish with fresh berries for a beautiful presentation and refreshing contrast.

Notes

• Make sure to whisk continuously when adding hot milk to eggs to avoid scrambling.
• Use fresh, high-quality eggs for best taste and texture.
• You can substitute fresh berries with fruit coulis or a berry compote for additional flavor.
• Gelatin should be fully dissolved and incorporated to ensure the dessert sets properly.
• Chilling overnight enhances the flavor and texture.

Keywords: Bavarian cream, berry dessert, custard dessert, gelatin dessert, creamy dessert, French dessert