Ingredients
Bavarian Cream
- 3 egg yolks
- ¾ cup sugar
- 1 tablespoon powdered gelatin
- 1 cup milk
- 1½ teaspoons vanilla extract
- 1 cup heavy cream
To Serve
- Fresh berries (raspberries and blueberries), to serve
Instructions
- Beat Egg Yolks and Sugar. Add the egg yolks and sugar to a mixing bowl and beat with an electric hand mixer until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
- Dissolve Gelatin. Pour 8 tablespoons of freshly boiled water into a jug, sprinkle over the powdered gelatin, and stir well until fully dissolved. Set this gelatin mixture aside for later use.
- Heat Milk and Vanilla. Pour the milk and vanilla extract into a saucepan and bring it to a boil over medium heat, stirring frequently to prevent scorching.
- Temper Egg Mixture. Remove the saucepan from heat and gradually spoon the hot milk into the egg yolk mixture a little at a time, whisking continuously to avoid curdling until about half of the milk is incorporated.
- Cook Egg and Milk Mixture. Pour the combined egg and half milk mixture back into the saucepan with the remaining milk. Place it back on medium heat and whisk continuously as it cooks for about 2 minutes until slightly thickened.
- Incorporate Gelatin and Cool. Remove the pan from heat, stir in the dissolved gelatin until fully combined, then pour the mixture into a bowl and let it cool for at least 10 minutes.
- Prepare Dessert Molds and Whip Cream. Lightly grease four dessert molds with butter or oil. In a separate mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Fold Whipped Cream. Gently fold the whipped cream into the cooled egg/milk/gelatin mixture until the mixture is smooth and uniform.
- Chill the Dessert. Pour the Bavarian cream mixture into the greased dessert molds and refrigerate for at least 6 hours or preferably overnight until set.
- Unmold Desserts. To serve, carefully turn the desserts out onto plates. If they don’t release easily, briefly dip the molds into hot water to loosen.
- Serve with Fresh Berries. Garnish the Bavarian cream with fresh raspberries and blueberries for a vibrant and fresh presentation.
Notes
- Ensure the milk is not too hot when mixing with egg yolks to prevent curdling.
- Be patient when folding whipped cream into the cooled mixture to maintain a light texture.
- Chilling overnight improves the dessert’s firmness and flavor meld.
- Use fresh, ripe berries for best taste and presentation.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: European