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)*
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.