Bavarian Cream With Raspberry Coulis Recipes

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RASPBERRY BAVARIAN CREAM



Raspberry Bavarian Cream image

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.

Provided by S I

Categories     Other Desserts

Number Of Ingredients 8

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 milk
1/4 oz pure vanilla extract
1 pt heavy cream
16 oz seedless raspberry jam (i use smucker's)*

Steps:

  • 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.

BAVARIAN CREAM WITH RASPBERRY COULIS



Bavarian Cream with Raspberry Coulis image

Provided by Nadia Hassani

Categories     Milk/Cream     Mixer     Egg     Fruit     Dessert     Vegetarian     Wheat/Gluten-Free     Raspberry     Vanilla     Oktoberfest     Chill     Simmer     Double Boiler     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 10

For the Bavarian Cream
1 1/2 cups heavy cream
3 (1/4 ounce) envelopes unflavored gelatin
6 egg yolks
1 cup plus 2 tablespoons confectioners' sugar
2 cups milk
Seeds from 2 vanilla beans, or 2 tablespoons pure vanilla paste
For the coulis
1 1/2 pints fresh raspberries, or 2 (12-ounce) packages frozen raspberries
1/2 cup confectioners' sugar

Steps:

  • For the Bavarian cream
  • Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
  • Soak the gelatin in 2/3 cup cold water for 10 minutes.
  • Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
  • Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
  • Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
  • Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
  • Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
  • For the coulis
  • Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
  • Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.

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Top Asked Questions

Where did Bavarian cream with Raspberry coulis come from?
Bavarian Cream with Raspberry Coulis. It might have been invented by French cooks at the court of the Wittelsbacher, the powerful dynasty that ruled Bavaria for more than seven centuries until the last Bavarian king abdicated in 1918. Or possibly, it was first made by Isabeau de Bavière, daughter of a Bavarian duke who married King Charles VI...
How to make Bavarian cream with frozen raspberries?
Step 1. Add frozen raspberries, sugar and lemon juice to a saucepan. Step 2. Simmer the mix until the sugar is dissolved and the raspberries are breaking down (about 7 minutes). Step 3. Strain through a sieve, let cool to room temperature, then chill in the fridge until you’re ready to use it.
Can you make a cake with Bavarian cream?
Bavarian Creams are wonderful desserts with considerable flexibility for both flavors and use. Some make moulds with it, while others use it to create cakes. We prefer small moulds set upon a berry coulis. Put the cold water in a small Cup or bowl. Sprinkle the gelatin into the water and stir to blend.
What kind of liqueur to use for Bavarian cream?
This easy-to-make Bavarian cream is light, airy and delicious and can be flavored with hazelnut liqueur or served with a fruity raspberry coulis. Both versions make a great dessert that you can easily prepare ahead of time. Bavarian cream is an easy-to-make, versatile dessert that can be flavored in many different ways.

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