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Bavarian Cream and Berries Recipe

Bavarian Cream and Berries Recipe
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★★★★★

5 from 8 reviews

This classic Bavarian Cream and Berries recipe is a luscious, creamy dessert featuring a smooth, vanilla-infused custard enriched with whipped cream and set with gelatin. Paired with a fresh mixed berry topping, it delivers a perfect balance of rich texture and vibrant fruitiness, ideal for elegant occasions or a delightful treat.

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 5-10 minutes until it softens and blooms.
  2. Infuse the Cream: Combine 1 cup heavy cream, whole milk, and granulated sugar in a medium saucepan. Add the split vanilla bean or vanilla extract and bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Remove from heat and steep for 15-20 minutes. Remove the vanilla bean if used.
  3. Prepare the Egg Yolks: Whisk the egg yolks in a separate bowl until lightly beaten.
  4. Temper the Egg Yolks: Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them, preventing curdling. Continue adding the warm cream slowly until the yolks are warmed.
  5. Cook the Custard: Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes). Avoid boiling.
  6. Dissolve the Gelatin: Remove the custard from heat and stir in the bloomed gelatin until completely dissolved.
  7. Strain the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove lumps and ensure smoothness.
  8. Cool the Custard: Let the custard cool slightly at room temperature, stirring occasionally to prevent skin formation.
  9. Whip the Remaining Cream: In a separate bowl, whip the remaining 1 cup heavy cream until soft peaks form.
  10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two parts, maintaining airiness.
  11. Pour into Molds or Dishes: Transfer the Bavarian cream into individual serving dishes, ramekins, or a large mold.
  12. Chill: Cover with plastic wrap pressed onto the surface to prevent skin formation and refrigerate for at least 4 hours or preferably overnight to set.
  13. Prepare the Berry Topping: Toss mixed fresh berries with granulated sugar and optional lemon juice. Let macerate for 10-15 minutes.
  14. Serve: Spoon berry topping over the set Bavarian cream and garnish with fresh mint leaves if desired.

Notes

  • Use fresh, ripe berries for the best flavor.
  • If you don’t have vanilla bean, pure vanilla extract is a convenient substitute.
  • Be careful not to overheat the custard to avoid curdling.
  • Folding the whipped cream gently preserves the light texture of the dessert.
  • For a firmer set, refrigerate overnight.
  • This dessert is best served chilled.
  • Gelatin can be substituted with agar-agar for a vegetarian version, but setting times and texture may vary.

Nutrition

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

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