📝 About This Recipe
Originally known as 'Crème Bavarois,' this regal dessert is the crown jewel of German confectionery, blending the silky richness of a vanilla custard with the ethereal lightness of whipped cream. This classic preparation relies on a true Crème Anglaise base, infused with real bourbon vanilla and set to a perfect, trembling consistency. It is a sophisticated, melt-in-the-mouth experience that captures the elegance of 19th-century European high cuisine.
🥗 Ingredients
The Custard Base
- 250 ml Whole Milk (at least 3.5% fat for richness)
- 4 large Egg Yolks (room temperature)
- 75 grams Granulated Sugar (superfine works best)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 pinch Salt (to balance the sweetness)
- 4 pieces Gelatin Sheets (equivalent to 1 packet of powdered gelatin)
- 1 bowl Cold Water (for blooming the gelatin)
The Aeration
- 300 ml Heavy Whipping Cream (well chilled)
- 1 tablespoon Powdered Sugar (to stabilize the cream)
Raspberry Coulis & Garnish
- 250 grams Fresh Raspberries (plus extra for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Powdered Sugar (adjust based on berry sweetness)
- 6 pieces Fresh Mint Leaves (for a pop of color)
- 1 tablespoon Pistachios (finely chopped for texture)
👨🍳 Instructions
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1
Begin by soaking the gelatin sheets in a bowl of very cold water for 5-10 minutes until they are soft and pliable.
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2
In a medium saucepan, combine the whole milk, the scraped vanilla seeds, and the empty vanilla pod. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 5 minutes.
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3
While the milk steeps, whisk the egg yolks, granulated sugar, and a pinch of salt in a heatproof bowl until the mixture becomes pale, thick, and creamy.
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4
Remove the vanilla pod from the milk. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling (tempering).
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5
Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula in a figure-eight motion.
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6
Continue cooking until the custard thickens enough to coat the back of the spoon (reaching 82°C/180°F). Do not let it boil, or it will curdle.
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7
Remove from heat immediately. Squeeze the excess water out of the gelatin sheets and whisk them into the hot custard until completely dissolved.
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8
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Place the bowl over an ice bath and stir occasionally until it cools to room temperature and begins to slightly thicken (but not set).
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9
In a separate chilled bowl, whip the heavy cream and 1 tablespoon of powdered sugar until stiff peaks form.
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10
Gently fold one-third of the whipped cream into the cooled custard to lighten it, then delicately fold in the remaining cream using a spatula until no white streaks remain.
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11
Divide the mixture into 6 individual ramekins or decorative glasses. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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12
Prepare the coulis by blending the raspberries, lemon juice, and powdered sugar until smooth. Strain through a sieve to remove seeds.
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13
To serve, either serve in the glasses or briefly dip the bottom of the ramekins in warm water to unmold onto plates. Top with the raspberry coulis, fresh berries, mint, and chopped pistachios.
💡 Chef's Tips
Always use a real vanilla bean rather than extract; the dark specks and depth of flavor are essential for authenticity. When folding the whipped cream, use a light hand to keep as much air in the mixture as possible for that signature 'cloud' texture. If using powdered gelatin, use 1 tablespoon and bloom it in 3 tablespoons of the cold milk before heating. To prevent a skin from forming while the custard cools, press a piece of plastic wrap directly onto the surface of the liquid. Ensure the custard has cooled significantly before adding the cream; if it's too warm, the whipped cream will melt and the dessert will be dense.
🍽️ Serving Suggestions
Serve with a glass of crisp Riesling Auslese or a light Dessert Wine. Pair with 'Löffelbiskuits' (ladyfingers) on the side for a classic textural contrast. A drizzle of high-quality dark chocolate ganache can replace the fruit coulis for a richer variation. Serve alongside a warm compote of sour cherries (Sauerkirschen) for a traditional German winter treat. Accompany with a small dollop of lightly sweetened whipped cream and a dusting of cocoa powder.