Bavarian Cream with Fresh Berries Recipe

Introduction

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

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, beat the egg yolks and sugar with an electric hand mixer until the mixture is pale and fluffy.
2. Step 2: Dissolve the gelatin by mixing 8 tablespoons of freshly boiled water with the powdered gelatin in a jug. Stir until completely dissolved and set aside.
3. Step 3: In a saucepan, combine the milk and vanilla extract. Heat 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 combine all the milk mixture with the eggs.
5. Step 5: Pour the combined egg and milk mixture back into the saucepan. Heat gently for about 2 minutes while whisking constantly.
6. Step 6: Remove the saucepan from heat and stir in the dissolved gelatin mixture until well 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 to keep the texture light and airy.
9. Step 9: Pour the Bavarian cream mixture into the prepared molds and chill in the refrigerator for at least 6 hours, preferably overnight, until set.
10. Step 10: To serve, turn the desserts out onto plates. If they stick, briefly dip the molds in hot water to loosen. Garnish with fresh berries.

Tips & Variations

• Use a mix of seasonal berries for varied flavor and color.
• Substitute vanilla extract with almond or lemon extract for a different twist.
• To speed up setting, chill the cream mixture in shallow dishes instead of molds.
• Ensure the gelatin is fully dissolved before adding to avoid lumps.

Storage

Store the Bavarian cream chilled in airtight containers or covered molds. It will keep well in the refrigerator for up to 3 days. When reheating is needed, gently warm the dessert in the microwave for a few seconds, but it is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin substitutes for this recipe?

Yes, agar-agar can be used as a vegetarian alternative, but the setting process and quantities may vary. Follow the package instructions carefully for best results.

How can I tell when the cream is ready to fold in?

The whipped cream should form stiff peaks, meaning it holds its shape firmly when the beaters are lifted, but still looks smooth and glossy. This ensures it will keep the Bavarian cream light and airy.

Bavarian Cream with Fresh Berries Recipe

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★★★★★

4.7 from 92 reviews

This classic Bavarian Cream with fresh berries is a luscious, silky dessert made with egg yolks, gelatin, and whipped cream, perfect for a light yet indulgent treat. The creamy texture paired with vibrant berries creates a delightful balance of richness and freshness.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 egg yolks
• ¾ cup sugar

Gelatin Mixture

• 1 tablespoon powdered gelatin
• 8 tablespoons freshly boiled water

Milk Mixture

• 1 cup milk
• 1½ teaspoons vanilla extract

Whipped Cream

• 1 cup heavy cream

For Serving

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

Instructions

1. Prepare the Egg Mixture: In a bowl, add the egg yolks and sugar. Beat with an electric hand mixer until the mixture becomes pale and fluffy, indicating the sugar is well incorporated and the eggs are aerated.
2. Dissolve Gelatin: In a jug, combine 8 tablespoons of freshly boiled water with powdered gelatin. Stir until completely dissolved, then set this mixture aside to maintain its warmth.
3. Heat the Milk: Add milk and vanilla extract to a saucepan over medium heat. Heat the mixture until it reaches a gentle boil, stirring occasionally to prevent skin formation or burning.
4. Temper the Eggs: Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking continuously to prevent the eggs from curdling. Continue whisking until all the milk is incorporated.
5. Cook the Mixture: Pour the combined egg and milk mixture back into the saucepan. Heat over medium-low heat for about 2 minutes, whisking constantly until the mixture thickens slightly and coats the back of a spoon.
6. Add Gelatin: Remove the saucepan from the heat source and immediately stir in the dissolved gelatin mixture until well combined and smooth.
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 dessert molds lightly with butter or oil to prevent sticking. Whip the heavy cream until stiff peaks form, then gently fold it into the cooled egg mixture to add lightness and creaminess.
8. Chill: Pour the final Bavarian cream mixture into the prepared molds. Refrigerate for at least 6 hours, preferably overnight, until fully set and chilled.
9. Serve: To serve, carefully unmold the Bavarian cream onto plates. If the cream sticks, briefly dip the molds in hot water to loosen. Garnish with fresh berries for a colorful and flavorful finish.

Notes

• Ensure the gelatin is fully dissolved to avoid lumps in the cream.
• Whipping the cream to stiff peaks is essential for the proper texture of the Bavarian cream.
• Tempering the eggs by slowly adding hot milk is crucial to prevent scrambling.
• If fresh berries are not available, you can use frozen berries thawed and drained.
• For a more intense vanilla flavor, consider using vanilla bean paste or scraping seeds from a vanilla pod instead of extract.

Keywords: Bavarian cream, creamy dessert, gelatin dessert, classic French dessert, fresh berries dessert, egg yolk dessert, whipped cream dessert