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raspberry bavarian cream

(2 ratings)
Recipe by
Anytown, WI

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.

(2 ratings)
yield serving(s)

Ingredients For raspberry bavarian cream

  • 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)*

How To Make raspberry bavarian cream

  • 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.

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