Friday, August 29, 2014

Bavarian Cream

If you are looking for something special to do with the last of the summer's fresh berries this Labor Day weekend, here is a gorgeous, creamy dessert that is sure to impress your guests.

This dessert takes about an hour to make including refrigeration/cooling time. If you don't have berries, no problem. It's scrumptious all by it's luscious lonesome self.

Those of you in The States celebrating Labor Day, have a wonderful extra long delicious weekend!
Bavarian Cream
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Yield: 4 Servings 
  • 1+3/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup white granulated sugar
  • 2 envelopes of powdered gelatin
  • 3 large egg yolks
  • 1 cup heavy whipping cream 
  • 3/4 cup fresh berries of your choice (I used a combination of strawberries and blueberries) 
  • In a medium saucepan over medium heat, warm the whole milk, vanilla and almond extracts and the white granulated sugar. 
  • When the sugar has dissolved and the mixture has come to a boil, remove the saucepan from the heat. 
  • Let the mixture cool slightly. Stir the contents of the two packets of gelatin into the mixture to dissolve. 
  • Whisk the egg yolks together in a separate heat proof bowl. 
  • Pour some of the hot liquid into the yolks whisking constantly. 
  • Pour the egg milk mixture back into the pan and whisk to combine. 
  • Place the mixture in the refrigerator, returning to it to stir occasionally. 
  • When the milk mixture has cooled completely, whip the cream and fold it into the mixture. 
  • If the mixture still looks grainy or lumpy, place it in a mixing bowl and whip for a minute or two using the whisk attachment until smooth and creamy. 
  • Wash and dry the berries. If you are using strawberries, slice them into smaller pieces. 
  • Pour the cream into four dessert glasses or ramkins. Arrange the berries on top and serve.

1 comment:

  1. This is delish!!! I would dip until it is all gone!!! Blessings, Catherine


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