Name: Bavarian Cream and Fresh Berries Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: French
Ingredients: 3 egg yolks; ¾ cup sugar; 1 tablespoon powdered gelatin; 1 cup milk; 1½ teaspoons vanilla extract; 1 cup heavy cream; Fresh berries (such as raspberries, strawberries, blackberries, or blueberries)

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Introduction

Bavarian Cream and Berries is a classic French dessert known for its rich, velvety custard base combined with light whipped cream and fresh berries. This elegant treat offers a perfect balance of creamy sweetness and tartness, making it ideal for special occasions or a delightful everyday indulgence.

A round, smooth white dome-shaped dessert with a cut taken out of the front, showing a soft, creamy inside layer. The dessert sits on a white plate, surrounded by fresh red raspberries and blackberries evenly spaced around its base. On top, there is a small cluster of red raspberries, blackberries, and a tiny green leaf for decoration. A silver fork with a black berry on it rests on the plate, leaning against the dessert. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg yolks
¾ cup sugar
1 tablespoon powdered gelatin
1 cup milk
1½ teaspoons vanilla extract
1 cup heavy cream
Fresh berries (for serving)

Instructions

Step 1: In a bowl, beat the egg yolks and sugar with an electric hand mixer until the mixture is pale and fluffy.
Step 2: Dissolve the gelatin by mixing it with 8 tablespoons of freshly boiled water in a jug. Stir until fully dissolved and set aside.
Step 3: Heat the milk and vanilla extract in a saucepan over medium heat until it comes to a boil, stirring occasionally.
Step 4: Slowly temper the egg yolk mixture by adding the hot milk gradually while whisking continuously to prevent the eggs from scrambling.
Step 5: Pour the combined mixture back into the saucepan and heat gently for about 2 minutes while whisking to thicken it slightly.
Step 6: Remove from heat and stir in the dissolved gelatin until well combined.
Step 7: Transfer the mixture to a bowl and let it cool for at least 10 minutes. Grease dessert molds with butter or oil.
Step 8: Whip the heavy cream until stiff peaks form, then gently fold it into the cooled egg mixture to maintain its light texture.
Step 9: Pour the Bavarian cream into the prepared molds and chill in the refrigerator for at least 6 hours, preferably overnight.
Step 10: To serve, loosen the dessert by briefly dipping the molds in hot water, then turn out onto plates. Garnish with fresh berries.

Tips & Variations

Use a mix of fresh berries such as raspberries, strawberries, blueberries, or blackberries for vibrant color and balanced flavors.
For added flavor, try substituting vanilla extract with almond or citrus extracts.
If you don’t have molds, small ramekins or glasses also work well for individual servings.
To ensure smooth blending, fold the whipped cream gently to keep the mixture airy and light.

Storage

Store Bavarian Cream in the refrigerator covered with plastic wrap or in airtight containers for up to 2 days. For best texture, consume within this time frame. Re-chill before serving if needed—avoid freezing as it can alter the texture.

How to Serve

A dome-shaped, creamy white dessert with a smooth and slightly shiny surface sits in the center of a white plate. The dessert has a bite taken out of it, showing two even inner layers of pale yellow creamy texture. Around the base of the dessert is a circle of fresh red raspberries and dark blackberries, with two more berries and a small green leaf placed on top. A shiny silver fork rests on the plate in front of the dessert, holding one small black berry. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bavarian Cream without gelatin?

Gelatin is essential for setting Bavarian Cream properly, creating its signature firm yet creamy texture. Without gelatin, the dessert will remain runny and won’t hold its shape.

How do I prevent the eggs from scrambling when adding hot milk?

Temper the eggs by adding the hot milk slowly while whisking constantly. This gradual process raises the temperature evenly and prevents the eggs from cooking too quickly.