Tuesday, September 8, 2009

Raspberry Bavarian Cream


Bavarois aux Framboise

Continuing with my Julia Child obsession, she has several Bavarian cream recipes In her book Mastering the Art of French Cooking
I decided to go with the raspberry Bavarian cream. 

As the book says, "Bavarian cream is a mold of crème anglaise (custard sauce) with gelatin, beaten egg whites and flavoring. It is un-molded after it has been chilled, and makes a dessert as beautiful to see as it is to eat."
I did not end up un-molding the cream as I wanted to keep them in individual serving glasses rather than on a serving plate, but I will have to try that one day.
This dessert is so perfect in every way. It's almost like a mousse but the texture is more velvety; it's very creamy and light.


Even though there are some really nice variations of Bavarian cream in the book, I thought raspberry would be a great treat before the summer ends.


Raspberry Bavarian Cream:
(This recipe makes enough for 8-10 people, I made half of this.)
  • 1/2 cup orange juice (or raspberry juice)
  • 1 1/2 tablespoons gelatin powder
  • 5 egg yolks
  • 1 cup granulated white sugar
  • 2 teaspoons corn starch
  • 1 1/2 cups boiling milk
  • 5 egg whites
  • pinch of salt
  • 1 tablespoon granulated white sugar
  • a tray of ice cubes
  • 1/2 cup chilled whipping cream
  • 1 pint fresh raspberries (and extra for decoration)

In a bowl add the orange or raspberry juice and the gelatin powder and mix together and set aside to soften.

In a large bowl beat the egg yolks, cornstarch and sugar together until pale yellow.

Beat the boiling milk into the bowl pouring very slowly.

Pour this mixture into a sauce pan over a medium heat, stir constantly with a wooden spoon until the mixture is thick enough to coat the spoon.

Immediately remove the saucepan from the heat and add the orange/gelatin mixture and beat all together until dissolved completely.

Rinse out the previous mixing bowl and pour the custard cream in.



In another bowl beat the egg whites, salt and tablespoon of sugar until it forms stiff peaks.

Fold the egg whites into the custard cream mixture gently and set the bowl over another bowl filled with the ice and water. Allow this mixture too cool down without setting, mix a few times.

In another bowl whip the whipping cream until it doubles in volume. Fold the whipped cream into the cooled custard mixture.

Push the raspberries through a sieve into a bowl to make 3/4 to 1 cup of puree.

Fold the raspberry puree into the custard cream mixture.

Add the cream to individual serving glasses, top the cream with fresh raspberries and place in the refrigerator to set for approximately 3 hours or until they are ready to be served.


47 comments:

  1. Those look FAB! Great post and really lovely photos!

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  2. Gorgeous! I've never made these, but would love to try. They're so pretty!

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  3. Looks delicious! Love how it looks in the stemless wine glass too!

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  4. So pretty. Such a lovely pink color!

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  5. This is a beautiful recipe and a beautiful presentation Ms. J herself would swoon! GREG

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  6. oh lovely! what a pretty dessert and how i wish i had a julia child cookbook!

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  7. Love bavarois!! Love your presentation!

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  8. Wow. This looks delicious! I can't wait to make it one day very soon :)

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  9. What would you recommend if one doesn't want to use gelatin?

    I've tried Agar Agar (made from seaweed) but it's so, so expensive! Would love your input.

    The dessert looks FABULOUS! Simple, elegant and delicious...

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  10. I have a vegetarian friend who uses fruit pectin instead of gelatin.
    I'm curious to try this as well, not sure about the expense side of it though.

    Thanks for your lovely comment :)

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  11. Ah! I didn't think of using fruit pectin... I'll have to experiment!

    Thanks a million for the suggestion and if you try it out do let me know...

    Keep up with the beautiful work you do on your blog!

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  12. That looks so refreshing on a warm summer evening. Very elegant, too, in the stemless wine glasses.

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  13. This looks so good - wish I had some now for breakfast!

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  14. all of your photos look great. it looks delicious.

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  15. Where do you use the cornstarch? It's listed in the ingredients, but not the recipe. Unless I missed it...

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  16. You add the cornstarch when you're beating the eggs and sugar together before you add the boiling milk.

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  17. I love this recipe and I love your photography - fantastic composition! I will do my best to make this cream before the raspberries disappear from the shop shelves. Thanks for sharing this fab recipe!

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  18. Ugh, I am craving one of those now - I would definitely consider that a 'healthier' treat

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  19. Am I too late to grab a glass? Oh these are wonderful. Do you think this might work with frozen strawberies? I'd like o give it a shot for a cake filling...delicious!

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  20. As long as they're thawed, I think frozen strawberry's would be great in it!

    Thanks for stopping by :)

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  21. I bet this would be delicious as a cake filling....mmmmm...

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  22. I found your site when searching for this recipe after watching Julie & Julia. What a great blog! Your recipes are wonderful! I'll be returning here often. Thank you!

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  23. I also found your blog after looking for this recipe after Julie and Julia. Great website!!! I made the recipe, I couldn't resist! Put it on my blog with credit to you! Thanks for a wonderful website!

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  24. What a great blog! I too found this after watching Julie and Julia...I really enjoy your simplistic words and beautiful pictures that are a major help! I tried the Raspberry Bavarian Cream today. My five year old niece snarfed it down and still wanted more. It was a great hit. Thanks for your help!\

    Katie Egbert, Salt Lake City

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  25. I am making raspberry bavarian cream using your recipe for the second time today.
    The first was fabulous. Thank you for taking the time to blog. Your instructions are clear and easy to follow. Will you be preparing more recipes from Mastering the Art of French cooking anytime soon?
    Thanks!

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  26. Hi there!
    Love your blog.Everything looks fabulous. Great photos!
    I have just started a food blog a couple of months ago. Do check out my Mock Bavarian creme recipe!!
    I would love to have your feedback.
    URL: epicurryian.blogspot.com

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  27. I just made this with Strawberries and it tastes DEVINE! I double the recipe and I think I have a litte too much on my hands. (16 cups) But I am using it as cake filling for 3 cakes. Can't wait to taste it inside a Chocolate cake!

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  28. umm, does egg whites with stiff peaks mean the same as meringue?

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  29. Well meringue requires the egg whites to be at the stiff peak stage before baking. This Bavarian cream should also be at at the stiff peak stage.

    If you can hold the bowl of egg whites upside down without any spillage moving, you've got stiff peaks ;)

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  30. when you say 1/2c of chilled whipping cream, do you mean 1/2 cup after its already whipped or a 1/2 cup heavy cream to BE whipped? -Rosie

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  31. 1/2 cup of whipping cream!
    Otherwise I would have said 1/2 cup whipped cream :)haha.

    Thanks for stopping by :)

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  32. ahhhaa! got it thank you! -Rosie

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  33. I made this last night and it was ADORED -- thank you for great instructions!

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  34. Wonderful photos! I wish I could have my food photos come out like that.

    I've made Julia strawberry Bavarian cream and the almond praline version. I REALLY liked the almond praline one.

    http://channelingjulia.blogspot.com/2010/06/bavarois-aux-praline.html

    I'm really glad to have found your blog!

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  35. Due to a newly remodeled kitchen I am getting into cooking and wanted to try this due to the movie Julie and Julia. You have made this much easier for me, thank you so much, you have the most yummy pictures!

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  36. I wish I could take photographs as well as you!
    I've made the strawberry Bavarian cream and recently, the orange one. Here it is:
    http://channelingjulia.blogspot.com/2010/08/bavarois-lorange-orange-bavarian-cream.html

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  37. I, too, like many others visited your blog after watching Julie and Julia. Trying out your recipe today. :)

    Truly inspired by your blog!

    Will definitely be visiting often!

    Your lemon tart recipe also seems really tempting. Beautiful fusion of history's greatest artists.

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  38. Great photos! They look so delicious and so fancy :)

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  39. Can I use the raspberry bavarian cream as a filling for cupcakes(without the whole raspberries of course)? I'm not sure if it would make the cupcakes meshy. Thanks

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  40. Yes absolutely, it would be lovely inside a cupcake! I have had a cupcake before that was filled with a vanilla Bavarian cream, it was delicious :)

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  41. Thanks! I can't wait to try it out!

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  42. Question, I just made this and I messed up. I didn't fold in the egg whites until the cream had cooled. Is that okay? Am I going to get everyone sick? Is it okay to serve?

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  43. There is always a slight risk with egg whites, as long as your eggs are fresh and have been kept cold, there is a very small chance that anyone will get sick. It's really up to you...

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  44. Absolutely superb!!! Thank you for the recipe. Definitely worth the time and effort.

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  45. This looks simply delicious. You explained it so clearly and the pics that you added really made my mouth water :)

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