RASPBERRY BAVARIAN CREAM
The first time I ever made this bavarian cream was when I made my very first wedding cake. I used this as the filling. It can be made with fresh or frozen sweetened raspberries; however, I used a seedless raspberry jam.
Provided by S I
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. Bloom the gelatin in the cold water.
- 2. Prepare the Creme Anglaise: Whip the egg yolks and sugar until thick and light. In a medium saucepan, scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot water bath (double boiler), stirring constantly, until it thickens slightly. Stir the gelatin mixture into the hot custard sauce until it is dissolved.
- 3. Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
- 4. In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
- 5. When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
- 6. Pour the mixture into molds or serving dishes. Chill until completely set. If prepared in molds, unmold for service.
- 7. VARIATIONS Vanilla Bavarian Cream: Increase the milk to 16 oz (1 pint) and the sugar to 4 oz. Omit the raspberry jam. White Chocolate Bavarian Cream: Add 8 oz white chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in. Omit the raspberry jam. To Convert To A Mousse: Reduce the quantity of gelatin to 1/3 or 1/2 the amount indicated in the recipe. *To Use Fresh or Frozen Raspberries: Fresh - Mash 8 oz fresh raspberries with 3 oz granulated sugar Frozen - Use 12 oz frozen, sweetened raspberries Stir the puree into the custard sauce before adding the whipped cream.
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Omar 18
1-o@hotmail.comI'm not sure why, but my raspberry bavarian cream turned out more like a soup. I think I might have added too much milk.
Friendly gaming
f28@yahoo.comI love the combination of raspberries and bavarian cream. It's a classic flavor combination that never gets old.
Ajim Godfred
ajim_g@hotmail.comThis recipe is easy to follow and the end result is a stunning dessert. I highly recommend it.
Nina Corralejo
corralejo@gmail.comI'm not a big fan of raspberries, but I really enjoyed this dessert. The bavarian cream is rich and creamy, and the raspberries add a nice tartness.
Mishingo Chakalisa
m_chakalisa17@aol.comThis dessert is so elegant and delicious. It's perfect for a special occasion.
Eline Wajacabo
wajacabo.e27@hotmail.comI followed the recipe exactly, but my bavarian cream didn't turn out as thick as I expected.
Hassn Ali
a67@gmail.comI made this dessert for a potluck and it was a huge success. Everyone loved it!
Haazir Icer
haazir.icer92@hotmail.comThis recipe is a little time-consuming, but it's worth the effort. The end result is a truly special dessert.
Danish Pervaiz
pervaiz56@yahoo.comI'm not sure what I did wrong, but my bavarian cream turned out grainy. I think I might have overcooked it.
VEGAH ZILLAH (VEGAH ZILLAH)
zv@gmail.comThis dessert was a hit at my dinner party. Everyone loved it.
Morongoa Angie
mangie@yahoo.comI'm not a big fan of bavarian cream, but this recipe changed my mind. It's so creamy and delicious.
Blessing Edet
edet-b@hotmail.comI used fresh raspberries from my garden and they made this dessert extra special. The flavor was amazing.
AHMAD ALI ABU SUFYAS
a@yahoo.comI love how light and airy this dessert is. It's the perfect way to end a heavy meal.
Life of Neenah
l_n64@gmail.comMy guests raved about this dessert! It looked as beautiful as it tasted, and it was surprisingly easy to make. I'll definitely be adding this to my regular dessert rotation.