Raspberry Bavarian Cream Recipe

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Raspberry Bavarian Cream

S I

By
@SyiLuvsPastries

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.


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Rating:

Comments:

Serves:

Makes about 1 1/2 quarts.

Ingredients

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
milk
1/4 oz
pure vanilla extract
1 pt
heavy cream
16 oz
seedless raspberry jam (i use smucker's)*

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts