Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RASPBERRY BAVARIAN CREAM

Serves: 8

Serves: 8
Preparation time: 30 minutes
Cooking time: 8 minutes
Total time: 38 minutes

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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Raspberry bavarian cream

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer