Bavarian Cream (Crème Bavaroise)
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Unrated
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Prep Time
30 mins
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Cook Time
10 mins
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Resting Time
5 hrs
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Total Time
40 mins
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Servings
4 servings
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Calories
239 kcal
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Course
Dessert
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Cuisine
International
Bavarian Cream (Crème Bavaroise)
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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
For the cream
- 1 cup milk whole
- 1 cup heavy whipping cream , minimum 30% fat
- 1 vanilla bean split lengthwise and seeded, large pod
- 2 egg yolk
- 3 tablespoons caster sugar
- 2 gelatin sheets softened in cold water and drained
For the raspberry coulis
- 10 oz. raspberry fresh or frozen
- 4 tablespoons sugar
For the garnish
- raspberry a few
Equipment
- Verrines , ½ cup / 150 ml
- Whip
- Non-stick coated pan
- Strainer
- plastic wrap
- blender
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.
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