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Bavarian Cream

A silky, pillowy dessert that combines the richness of custard with the lightness of whipped cream, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bavarian Cream
  • 5 tsp gelatin powder Bloom gelatin fully.
  • 75 g water For blooming gelatin.
  • 480 mL full fat milk or 2 percent milk Use full-fat dairy for richness.
  • 4 large egg yolks From large eggs.
  • 100 g white sugar
  • 0.25 tsp sea salt
  • 1 tbsp vanilla extract or vanilla bean paste
  • 50 g unsalted butter Optional, for extra richness.
  • 360 mL chilled heavy cream Whip to soft peaks before folding.

Method
 

Preparation
  1. Bloom the gelatin in water until spongy.
  2. Heat the milk until steaming.
  3. In a separate bowl, whisk together egg yolks, sugar, salt, and vanilla.
  4. Temper the eggs by pouring hot milk into them in a thin stream while whisking.
  5. Return the mixture to the stove and cook, stirring until thickened.
  6. Add butter and bloomed gelatin, whisking until dissolved.
  7. Cool the mixture at room temperature, stirring occasionally.
  8. Whip the heavy cream to soft peaks and gently fold it into the custard mixture.
  9. Pour the mixture into lightly buttered molds and chill in the fridge for at least 4 hours.
Serving
  1. Unmold the cream by warming the outside of the mold briefly with a warm towel or dipping the base in hot water.
  2. Serve with berry coulis, tropical fruit, or a sprinkle of toasted coconut and lime.

Notes

Keep refrigerated for up to 3 days. Avoid freezing. Unmold just before serving for best texture.