Description
Learn how to make a delightful Bavarian Cream, also known as Creme Bavarois, with a smooth, creamy texture and rich vanilla flavor. This elegant dessert is perfect for special occasions or a sweet treat any day.
Ingredients
Units
Scale
Gelatin Mixture:
- 5 tsp gelatin powder
- 75 g water
Custard Base:
- 480 ml full-fat milk
- 4 egg yolks
- 100 g white sugar
- 1/4 tsp sea salt
- 1 tbsp vanilla extract
- 50 g unsalted butter (optional)
Whipped Cream:
- 360 ml chilled heavy cream
Instructions
- Making the pouring custard base (creme anglaise): To make the pouring custard, follow the creme anglaise recipe instructions. Bloom the gelatin by sprinkling it over water and setting it aside. Heat milk and mix egg yolks, sugar, salt, and vanilla. Temper the eggs with hot milk, then cook the custard until thickened. Add butter and bloomed gelatin, then strain into a bowl to cool.
- Making the creme bavarois: Whip heavy cream until soft peaks form. Fold whipped cream into the creme anglaise and pour into molds. Chill for at least 4 hours before unmolding and serving.
Notes
- For a special touch, serve the Bavarian Cream with a sweet sauce like raspberry coulis or chocolate ganache.
- This dessert can be made a day ahead and stored in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 12g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
