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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Xolie Dlamini
[email protected]I'm so glad I found this recipe!
adamronld ronldo
[email protected]This recipe looks amazing! I can't wait to try it.
nikia tajali
[email protected]I'm going to make this recipe for my next dinner party.
Imran Tarakhil
[email protected]This recipe is perfect for a special occasion.
Aferdite Hamiti
[email protected]I'm allergic to raspberries. Is there a substitute I can use?
Samuel Ramos
[email protected]This recipe seems a bit complicated. I'm not sure if I can pull it off.
Sanjit Gupta
[email protected]I'm not sure if I have all the ingredients for this recipe.
Waleng Samuel
[email protected]This recipe looks delicious! I can't wait to try it.
dom ik
[email protected]I'm going to try this recipe next time I have guests over.
Faustina Yaa
[email protected]This is the best raspberry bavarian cream I've ever had!
jaundre stopforth
[email protected]I'm not a big fan of raspberries, but I really enjoyed this recipe.
Matias Quispe Riquelme
[email protected]This was a great recipe! I made it for my family and they loved it.
Sajjad hossen jr
[email protected]I would definitely recommend this recipe to others.
Karl W
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Pritika Dahal
[email protected]I thought the raspberry bavarian cream was just okay. It wasn't as flavorful as I was hoping for.
Chukwuka Onyekachi
[email protected]The raspberry bavarian cream was a bit too sweet for my taste, but it was still very good.
Gurami Molashvili
[email protected]This was my first time making a bavarian cream and it turned out great! The instructions were easy to follow and the results were delicious.
Dora Mensah
[email protected]I made this recipe for a special occasion and it was a hit! Everyone loved it. The presentation was also very impressive.
Brooklyn Watson
[email protected]This raspberry bavarian cream was a delightful treat! The combination of the sweet raspberries and the creamy custard was perfect. I especially enjoyed the texture, which was light and fluffy.