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Bavarian Cream and Berries Recipe

Bavarian Cream and Berries Recipe
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★★★★★

5 from 13 reviews

This Bavarian Cream and Berries recipe features a rich, velvety custard infused with vanilla and set with gelatin, perfectly complemented by a fresh mixed berry topping. It’s a classic French dessert that’s light yet indulgent, ideal for elegant dinners or special occasions.

Ingredients

Scale

For the Bavarian Cream:

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 2 tablespoons unflavored gelatin powder
  • ¼ cup cold water

For the Berry Topping:

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (or to taste)
  • 1 tablespoon lemon juice (optional, for extra tang)
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 to 10 minutes until softened and gelatin is bloomed.
  2. Infuse the Cream: In a medium saucepan, combine 1 cup of heavy cream, whole milk, and granulated sugar. Add the split vanilla bean and seeds or vanilla extract. Heat over medium heat, stirring occasionally, until the mixture simmers. Remove from heat and let steep for 15-20 minutes, then remove the vanilla bean if used.
  3. Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks lightly until smooth and pale.
  4. Temper the Egg Yolks: Gradually whisk a small amount of the warm cream mixture into the egg yolks to raise their temperature and prevent scrambling. Continue adding warm cream in small amounts until yolks are warmed through.
  5. Cook the Custard: Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon, about 5-7 minutes. Avoid boiling to prevent curdling.
  6. Dissolve the Gelatin: Remove from heat and stir in the bloomed gelatin until it is completely dissolved.
  7. Strain the Custard: Pass the custard through a fine-mesh sieve into a clean bowl to eliminate lumps and undissolved gelatin for a silky smooth texture.
  8. Cool the Custard: Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming on top.
  9. Whip the Remaining Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
  10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two additions, taking care not to deflate the mixture, ensuring a light, airy texture.
  11. Pour into Molds or Dishes: Transfer the Bavarian cream into individual serving dishes, ramekins, or a large mold as preferred.
  12. Chill: Cover the dishes or mold with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
  13. Prepare Berry Topping: Before serving, toss mixed berries with sugar and optional lemon juice. Spoon the berries over the set Bavarian cream and garnish with fresh mint leaves if desired.

Notes

  • Use fresh, high-quality heavy cream and fresh berries for the best results and flavor.
  • Allow the custard to cool properly before folding in the whipped cream to maintain the airy texture.
  • If you don’t have a vanilla bean, pure vanilla extract is a convenient substitute.
  • Chilling overnight allows the Bavarian cream to set thoroughly and flavors to meld.
  • The berry topping can be adjusted with sugar and lemon juice to suit your taste preference.
  • This dessert should be kept refrigerated and consumed within 2 days for best freshness.

Nutrition

Keywords: Bavarian cream, vanilla custard, mixed berries, French dessert, creamy dessert, gelatin dessert

Find it online: https://thehungrymason.com/bavarian-cream-and-berries-recipe/