📝 About This Recipe
A cornerstone of French haute cuisine, the Bavarian Cream is a masterpiece of texture, striking a perfect balance between a silky crème anglaise and a cloud-like mousse. This elegant dessert is infused with real vanilla bean and lightened with perfectly whipped cream, offering a sophisticated sweetness that melts on the tongue. Whether molded into a grand centerpiece or chilled in delicate glass coupes, it represents the height of continental patisserie.
🥗 Ingredients
The Custard Base (Crème Anglaise)
- 1 1/4 cups Whole Milk (high quality, full fat)
- 4 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar (divided into two equal parts)
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 pinch Salt (fine sea salt)
The Setting Agent
- 2 1/4 teaspoons Powdered Gelatin (one standard envelope)
- 3 tablespoons Cold Water (to bloom the gelatin)
The Aeration
- 1 1/2 cups Heavy Cream (chilled, at least 36% fat content)
- 1 tablespoon Powdered Sugar (sifted)
Raspberry Coulis & Garnish
- 1 cup Fresh Raspberries (for the sauce)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 6 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
In a small heat-proof bowl, sprinkle the gelatin evenly over the 3 tablespoons of cold water. Let it sit (bloom) for at least 5-10 minutes until it becomes a thick, spongy gel.
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2
In a medium heavy-bottomed saucepan, combine the whole milk, half of the granulated sugar, and the vanilla bean seeds and pod. Heat over medium heat until it just reaches a simmer, then remove from heat.
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3
While the milk is heating, whisk the egg yolks with the remaining granulated sugar and a pinch of salt in a medium bowl until the mixture is pale yellow and slightly thickened.
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4
Temper the eggs by very slowly drizzling about 1/2 cup of the hot milk into the egg mixture while whisking constantly to prevent curdling.
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5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
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6
Continue cooking until the custard thickens enough to coat the back of the spoon (nappe stage), reaching about 170°F (77°C). Do not let it boil, or the eggs will scramble.
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7
Remove the custard from heat and immediately stir in the bloomed gelatin. Whisk gently until the gelatin is completely dissolved and no lumps remain.
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8
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any small bits of cooked egg. Place this bowl over an ice bath.
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9
Stir the custard occasionally as it cools in the ice bath. You want it to reach room temperature and just start to show signs of thickening, but not yet set.
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10
In a separate chilled bowl, whip the heavy cream and powdered sugar until medium-soft peaks form. Be careful not to over-whip to the point of graininess.
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11
Gently fold one-third of the whipped cream into the cooled custard to lighten it. Then, delicately fold in the remaining cream until no white streaks remain.
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12
Pour the mixture into a lightly oiled decorative mold or individual ramekins. Smooth the top with a spatula.
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13
Refrigerate for at least 4 hours, or preferably overnight, until completely set and firm.
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14
To unmold, briefly dip the bottom of the mold into warm water for 5-10 seconds, run a thin knife around the edge, and invert onto a serving plate.
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15
Blend the raspberries and lemon juice, strain to remove seeds, and drizzle this coulis over the Bavarois before garnishing with fresh mint.
💡 Chef's Tips
Always use a thermometer when cooking the custard base; exceeding 180°F will likely cause the eggs to grain. Ensure the custard has cooled significantly before adding the whipped cream, or the cream will melt and lose its airy volume. For a dairy-free twist, you can substitute coconut milk and coconut cream, though the flavor profile will shift significantly. If you find lumps in your gelatin, you can microwave the bloomed gelatin for 5 seconds to fully liquefy it before stirring into the hot custard. When folding the cream, use a 'cut and fold' motion to preserve as much air as possible for that signature 'mousse' texture.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Riesling or a delicate Moscato d'Asti. Serve alongside crunchy almond tuiles or shortbread cookies for a textural contrast. Top with a mix of macerated seasonal berries like strawberries and blueberries. A light dusting of high-quality cocoa powder or shaved dark chocolate adds a sophisticated bitterness. For a formal presentation, serve with a dollop of Crème Chantilly and a single gold leaf flake.