Raspberry Bavarian Cream
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- 3/4 oz
- powdered gelatin (or 7 or 8 gelatin sheets)
- 5 oz
- cold water
- 4 oz
- egg yolks
- 3 oz
- granulated sugar
- 9 oz
- 1/4 oz
- pure vanilla extract
- 1 pt
- heavy cream
- 16 oz
- seedless raspberry jam (i use smucker's)*
1Bloom the gelatin in the cold water.
2Prepare 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.
3Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
4In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
5When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
6Pour the mixture into molds or serving dishes. Chill until completely set. If prepared in molds, unmold for service.
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.