Description
This classic French dessert, Bavarian Cream with fresh mixed berries, combines a silky, creamy custard base with whipped cream and a touch of gelatin for a smooth, luxurious texture. It’s light, elegant, and perfect for a make-ahead treat that impresses with its delicate flavor and beautiful presentation.
Ingredients
Scale
Gelatin Mixture
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
Custard Base
- 1 cup whole milk
- 1 cup heavy cream (divided)
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
- Optional: mint leaves or powdered sugar for garnish
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes, allowing the gelatin to absorb the water and soften.
- Heat Milk and Cream: In a saucepan over medium heat, combine the whole milk with 1 cup of heavy cream. Heat the mixture until it is warm but not boiling, preparing it for tempering the eggs.
- Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale in color and slightly thickened, about 2–3 minutes.
- Temper the Eggs: Slowly pour the warm milk and cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling, gradually raising the temperature of the eggs.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon, about 5–7 minutes. Avoid boiling to prevent the eggs from scrambling.
- Dissolve Gelatin: Remove the saucepan from heat and stir in the softened gelatin until fully dissolved, ensuring smooth texture in the cream.
- Cool and Flavor: Allow the custard mixture to cool to room temperature, then stir in the vanilla extract for added flavor.
- Whip Cream: In a large mixing bowl, beat the remaining 1 cup of heavy cream to soft peaks using a mixer or whisk, creating light whipped cream.
- Fold Whipped Cream: Gently fold the whipped cream into the cooled custard mixture until smooth and thoroughly combined without deflating the airiness.
- Chill: Spoon the Bavarian cream into individual serving glasses or ramekins and refrigerate for at least 4 hours or until set and firm.
- Serve: Before serving, top each portion with fresh mixed berries and, if desired, garnish with mint leaves or a light dusting of powdered sugar for an elegant presentation.
Notes
- You can prepare the Bavarian cream up to 2 days in advance to save time and enhance flavor melding.
- For a fruity variation, fold in a few spoonfuls of berry puree before chilling to add extra berry flavor and color.
- Serving in clear dessert cups or wine glasses is recommended to showcase the creamy layers and colorful berries attractively.
