Bavarian Cream with Fresh Berries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Gelatin: Remove the saucepan from the heat source and immediately stir in the dissolved gelatin mixture until well combined and smooth.
- 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.
- Chill: Pour the final Bavarian cream mixture into the prepared molds. Refrigerate for at least 6 hours, preferably overnight, until fully set and chilled.
- 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
