Raspberry Bavarian Cream
3/4 ozpowdered gelatin (or 7 or 8 gelatin sheets)
5 ozcold water
4 ozegg yolks
3 ozgranulated sugar
1/4 ozpure vanilla extract
1 ptheavy cream
16 ozseedless raspberry jam (i use smucker's)*
How to Make Raspberry Bavarian Cream
- Bloom the gelatin in the cold water.
- 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.
- Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
- In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
- When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
- Pour 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.