Raspberry bavarian cream

  • Time
  • Yield Serves: 8

Ingredients

    4 egg yolks
    4 ounces sugar
    1 cup milk, boiling
    2 cups raspberry puree, strained
    1 envelope unflavored gelatin
    2 teaspoons cold water
    1 1/2 cups whipping cream
    Garnish:
    fresh raspberries
    raspberry sauce

Preparation

    In a mixing bowl, whisk the egg yolks and sugar until creamy and thick.
    Gradually pour the milk over the egg mixture while whisking. Transfer to a saucepan.
    Heat over medium heat stirring with a wooden spoon, until thick. Do not boil.
    Strain the custard through a fine strainer. Stir in the raspberry puree.
    Dissolve the gelatin in water. Set aside for 5 minutes. Melt over low heat, and stir into the raspberry mixture. Chill until it starts to set.
    Whip the cream until stiff, and fold into the cold raspberry mixture.
    Pour into a large decorative mold, or individual molds. Refrigerate for 2 hours to set.
    To unmold:
    Loosen the bavarian cream from the side of the molds with a knife. Dip the bottom of molds in hot water for a few seconds. Invert on a platter or plates.
    Decorate with fresh raspberries and drizzle raspberry sauce over bavaroise.
Notes
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