Easiest Way to Make Delicious Raspberry Bavarian Cream

Raspberry Bavarian Cream. Pour reserved liquid in bowl and sprinkle with gelatin. Bavarian Cream with Raspberry Coulis Bavarian cream is as famous as its origin is mysterious. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.

This is a classic vanilla recipe, but Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit! Stir until completely melted and blended in. Julia Child's Raspberry Bavarian Cream dessert is both delightful to look at and to taste. You can have Raspberry Bavarian Cream using 8 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Raspberry Bavarian Cream

1. You need of Raspberry purée (sweetened).
2. It's of Milk.
3. Prepare of Heavy cream.
4. You need of Granulated sugar.
5. You need of Egg yolks.
6. Prepare of Kirsch.
7. It's of ●Powdered gelatin.
8. Prepare of ●Water.

A custard based dessert lightened with whipping cream, thickened with gelatin and flavoured with raspberries. Drain raspberries over a bowl, reserving juice. In a saucepan over low heat, stir juice mixture and gelatin. Beat the cream lightly, until doubled in volume and beater leaves faint traces on the surface.

Raspberry Bavarian Cream step by step

1. Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften..
2. Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth..
3. Add milk little by little while beating. When it's well incorporated, transfer the mixture to a small pot. Cook over low heat for 5 to 6 minutes while mixing..
4. Use a wooden or silicone spatula. If you don't keep mixing, the bottom and sides will solidify. When the custard has thickened, turn off the heat..
5. Add the softened gelatin and mix well to dissolve..
6. Strain the custard through a sieve into a large bowl. (This is to make it easier to combine with the cream.) Stir while suspending the bowl over a ice water to cool..
7. Add the raspberry puree and kirsch to the custard and mix well. Move the rubber spatula from side to side and blend everything together completely..
8. When it's well mixed, add the cream..
9. Put the cream in another bowl and whip until it's airy and creamy. (It should fall in a thick stream from the whisk when you lift it up.).
10. Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate..
11. It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds..
12. Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries..
13. To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily..
14. I added a bit of extra gelatin so that it separate from the mold easily, but if you prefer a softer texture, you can reduce the gelatin to 7 g..

Fold the whipped cream, raspberry liqueur and berry purée into the custard. Rinse mold in cold water and shake out excess. Turn the Bavarian cream into the mold. Then, cut a piece of the raspberry jelly and fit over the dacquoise layer. Pour a little less than a half of the bavarian cream over the raspberry jelly.