Bavarian Cream (Crème Bavaroise)

Name: Bavarian Cream (Crème Bavaroise)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 1 cup heavy whipping cream; 1 large vanilla pod; 2 egg yolks; 3 tablespoons caster sugar; 2 sheets gelatin; 10 oz. raspberries; 4 tablespoons sugar; A few raspberries; Verrines; Whip; Non-stick coated pan; Strainer; plastic wrap; blender

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Prep Time
30 mins
Cook Time
30 mins
Resting Time
5 hrs
Total Time
40 mins
Servings
4 servings
Calories
239 kcal
Course
Dessert
Cuisine
International

Bavarian Cream (Crème Bavaroise)

Travis Saunders

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Crème bavaroise (or bavarois) is a French dessert for which Bavarian cream is poured into a mold and removed from the mold after setting.

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Ingredients

Servings

For the cream

1 cup whole milk
1 cup heavy whipping cream , minimum 30% fat
1 large vanilla pod , split lengthwise and seeded
2 egg yolks
3 tablespoons caster sugar
2 sheets gelatin , softened in cold water and drained

For the raspberry coulis

10 oz. raspberries , fresh or frozen
4 tablespoons sugar

For the garnish

A few raspberries

Equipment

Verrines , ½ cup / 150 ml
Whip
Non-stick coated pan
Strainer
plastic wrap
blender

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Instructions

In a non-stick saucepan, combine the milk, egg yolks, caster sugar, seeds and vanilla pod.
Slowly bring to the boil, stirring constantly with a whisk.
Remove from the heat when a cream with the texture of custard begins to set and continue stirring, off the heat, for a minute.
Remove the vanilla pod from the pan.
Wring out the gelatin well, add it to the hot cream and stir until dissolved.
Pass the cream thus obtained through a strainer to pour it into a steel bowl.
Place the bowl in a container filled with ice water with ice cubes. Then stir the cream until it has completely cooled.
Whip the heavy cream. Add the vanilla cream in portions, stirring gently.
Divide the mixture into 4 verrines. Cover each verrine with plastic wrap and place them in the refrigerator for at least 5 hours.
Before serving, combine the raspberries and sugar in the bowl of a blender and blend into a purée.
Pass the coulis through a strainer.
Top each Bavarian cream with raspberry coulis or serve the coulis separately.
Decorate the top with raspberries.