Raspberry Bavarian Cream
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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.