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Bavarian Cream and Berries Recipe

Bavarian Cream and Berries Recipe
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★★★★★

5 from 24 reviews

Indulge in the velvety smoothness of Bavarian Cream paired with a medley of fresh, vibrant berries in this exquisite dessert recipe.

Ingredients

Scale

For the Bavarian Cream:

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 2 tablespoons unflavored gelatin powder
  • ¼ cup cold water

For the Berry Topping:

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (or to taste)
  • 1 tablespoon lemon juice (optional, for extra tang)
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms.
  2. Infuse the Cream: In a medium saucepan, combine 1 cup of heavy cream, whole milk, and granulated sugar. Add the split vanilla bean (or vanilla extract) and bring the mixture to a simmer over medium heat. Stir occasionally to dissolve the sugar. Once simmering, remove from heat and let it steep for 15-20 minutes to infuse the vanilla flavor. If using a vanilla bean, remove it.
  3. Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until lightly beaten.
  4. Temper the Egg Yolks: Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them. This prevents the yolks from scrambling when added to the hot cream. Continue whisking in more of the warm cream, a little at a time, until the egg yolks are warmed.
  5. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Be careful not to let the custard boil, or it may curdle.
  6. Dissolve the Gelatin: Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved.
  7. Strain the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved gelatin. This ensures a perfectly smooth Bavarian cream.
  8. Cool the Custard: Let the custard cool slightly at room temperature, stirring occasionally to prevent a skin from forming on the surface.
  9. Whip the Remaining Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
  10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two additions, being careful not to deflate the cream. This creates a light and airy Bavarian cream.
  11. Pour into Molds or Dishes: Pour the Bavarian cream into individual serving dishes, ramekins, or a large mold.
  12. Chill: Cover the dishes or mold with plastic wrap, pressing it directly onto the surface of the Bavarian cream to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the Bavarian cream to set completely.
  13. Combine Berries: In a medium bowl, gently combine the mixed fresh berries.
  14. Sweeten (Optional): If desired, sprinkle the berries with granulated sugar to enhance their sweetness. Adjust the amount of sugar to your taste.
  15. Add Lemon Juice (Optional): For an extra tang, add a tablespoon of lemon juice to the berries and toss gently to combine.
  16. Chill (Optional): Cover the bowl and refrigerate the berries for at least 30 minutes to allow the flavors to meld.
  17. Unmold (if using a mold): If you used a mold, gently loosen the edges of the Bavarian cream with a knife and invert it onto a serving platter.
  18. Top with Berries: Spoon the berry mixture over the Bavarian cream, either individually in each dish or over the unmolded dessert.
  19. Garnish: Garnish with fresh mint leaves, if desired.
  20. Serve: Serve the Bavarian Cream and Berries chilled and enjoy!

Notes

  • Ensure the gelatin is completely dissolved in the custard for a smooth texture.
  • Feel free to customize the berry selection based on personal preferences or seasonal availability.

Nutrition

Keywords: Bavarian Cream, Berries, Dessert, Vanilla, Gelatin, Fresh Berries

Find it online: https://miarosetti.com/bavarian-cream-and-berries-recipe/