BAVARIAN CREAM WITH RASPBERRY COULIS
Provided by Nadia Hassani
Categories Milk/Cream Mixer Egg Fruit Dessert Vegetarian Wheat/Gluten-Free Raspberry Vanilla Oktoberfest Chill Simmer Double Boiler Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the Bavarian cream
- Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
- Soak the gelatin in 2/3 cup cold water for 10 minutes.
- Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
- Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
- Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
- Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
- Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
- For the coulis
- Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
- Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.
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Nabeelah Ebrahim
nabeelah_e@yahoo.comThis is the best Bavarian cream recipe I've ever tried. It's so smooth and creamy, and the raspberry coulis is the perfect finishing touch.
Tooba tooba
tooba53@gmail.comI'm not much of a baker, but this recipe was easy to follow and turned out great. I'll definitely be making it again.
Zano Collins SR AUTO MOBILE MECHANIC
z_m59@yahoo.comThis is a great recipe for a special occasion. It's easy to make ahead of time, and it's always a crowd-pleaser.
Olivia Dunning
odunning81@yahoo.comI'm not a big fan of raspberries, so I used strawberries in the coulis instead. It was still delicious!
Kyle Kumalo
k_kumalo76@gmail.comThe coulis was a bit too tart for my taste, so I added a little bit of sugar to it. It was perfect after that!
gupshap corner
gupshap.corner@gmail.comAmazing! This Bavarian cream was a huge hit at my dinner party. Everyone raved about how light and fluffy it was.
Ita Vosalevu
i-vosalevu@aol.comThis recipe is a keeper! It's a delicious and impressive dessert that's perfect for any occasion.
PROMISE BASIL
basil_p86@yahoo.comI added a bit of lemon zest to the cream, which gave it a lovely citrus flavor. I also used fresh raspberries in the coulis, which made it extra special.
Lerato Sehlabelo
sehlabelo.lerato@hotmail.comThis was my first time making Bavarian cream, and it turned out great! The instructions were easy to follow, and the end result was a delicious and elegant dessert.
Tamiya Ashley
ta@yahoo.comI've made this recipe several times now, and it's always a hit. It's easy to make and looks very impressive. I love the way the raspberry coulis swirls through the cream.
Fadi Jatt
f-jatt@gmail.comMy family loved this recipe! The cream was smooth and velvety, and the raspberry coulis added a beautiful color and flavor. It was the perfect dessert for a special occasion.
Zaccheau Nyirongo
zaccheau_n35@yahoo.comThis Bavarian cream with raspberry coulis was a delightful treat! The flavors were perfectly balanced, with the sweetness of the cream and the tartness of the raspberries complementing each other wonderfully.