📝 About This Recipe
Transport your senses to the 19th-century royal courts of Europe with this quintessential Bavarian Cream. This elegant dessert is a masterclass in texture, combining a rich, silky Crème Anglaise with the airy lightness of perfectly whipped cream, all stabilized with a touch of gelatin. It is a sophisticated, melt-in-your-mouth experience that serves as the perfect canvas for seasonal fruits or a decadent chocolate drizzle.
🥗 Ingredients
The Custard Base (Crème Anglaise)
- 1 1/4 cups Whole Milk (high quality, full fat)
- 5 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar (divided into two equal parts)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1/8 teaspoon Salt (fine sea salt)
The Setting Agent
- 1 tablespoon Unflavored Gelatin Powder (approximately 1.5 envelopes)
- 3 tablespoons Cold Water (for blooming the gelatin)
The Aeration
- 1 1/2 cups Heavy Whipping Cream (very cold, at least 36% fat)
- 2 tablespoons Confectioners' Sugar (sifted)
For Garnish
- 1/2 cup Fresh Raspberries (washed and dried)
- 6 pieces Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
In a small bowl, sprinkle the gelatin powder over the 3 tablespoons of cold water. Let it sit for about 5-10 minutes to 'bloom' or soften.
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2
In a medium heavy-bottomed saucepan, combine the milk, half of the sugar, and the vanilla bean seeds and pod. Heat over medium heat until it just begins to simmer (small bubbles forming around the edges).
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3
While the milk is heating, whisk the egg yolks with the remaining sugar and salt in a medium heat-proof bowl until the mixture becomes pale and slightly thickened.
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4
Temper the eggs by very slowly drizzling about half of the hot milk into the yolk mixture, whisking constantly to prevent the eggs from scrambling.
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5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula.
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6
Continue cooking until the custard thickens enough to coat the back of a spoon (nappé stage), which usually occurs at 170°F (77°C). Do not let it boil.
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7
Remove the custard from the heat immediately. Remove the vanilla pod and stir in the bloomed gelatin until completely dissolved and smooth.
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8
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Place this bowl over a larger bowl filled with ice water (an ice bath).
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9
Stir the custard frequently as it cools in the ice bath. You want it to cool until it is the consistency of heavy cream, but do not let it set completely.
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10
In a separate chilled bowl, whip the heavy cream and confectioners' sugar until soft peaks form. Be careful not to over-whip to the point of stiffness.
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11
Gently fold one-third of the whipped cream into the cooled custard base using a rubber spatula to lighten it.
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12
Gently fold in the remaining whipped cream until no white streaks remain, being careful to maintain the volume.
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13
Pour the mixture into individual ramekins, dessert glasses, or a single large decorative mold.
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14
Refrigerate for at least 4 hours, or preferably overnight, until firm and set.
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15
To unmold, briefly dip the bottom of the mold in warm water and run a thin knife around the edge before inverting onto a plate. Garnish with fresh berries and mint.
💡 Chef's Tips
Always use an ice bath to cool the custard base; this ensures the gelatin sets evenly and prevents the whipped cream from melting when folded in. If your custard curdles slightly, quickly pulse it in a blender before adding the gelatin to restore smoothness. Ensure the heavy cream is very cold before whipping to achieve the best volume and stability. For a deeper flavor, you can substitute the vanilla bean with 2 teaspoons of high-quality vanilla bean paste. When folding the cream, use a 'cut and fold' motion to keep the dessert airy rather than dense.
🍽️ Serving Suggestions
Serve with a tart raspberry coulis to balance the richness of the cream. Pair with a glass of chilled Sauternes or a late-harvest Riesling for a decadent experience. Accompany with crisp almond tuile cookies or shortbread for a textural contrast. Top with shaved dark chocolate or toasted hazelnuts for an earthy finish. Serve alongside a warm poached pear for a stunning temperature contrast.