Bavarian Cream With Raspberry Coulis
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Soak the gelatin in 2/3 cup cold water for 10 minutes
2
For the Bavarian cream Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes
3
Then whip the cream until it stands in soft peaks
4
Chill until needed
5
Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency
6
Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan
7
Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly
8
Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water
9
Continue stirring until the mixture coats a wooden spoon
10
Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water
11
Make sure that the mixture is lump-free
12
If you discover any lumps, quickly strain the cream through a fine sieve
13
Continue stirring vigorously until the cream starts to cool and stiffen
14
This is the time to fold in the whipped cream
15
Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set
16
Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes
17
Then whip the cream until it stands in soft peaks
18
Chill until needed
19
Soak the gelatin in 2/3 cup cold water for 10 minutes
20
Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency
21
Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan
22
Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly
23
Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water
24
Continue stirring until the mixture coats a wooden spoon
25
Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water
26
Make sure that the mixture is lump-free
27
If you discover any lumps, quickly strain the cream through a fine sieve
28
Continue stirring vigorously until the cream starts to cool and stiffen
29
This is the time to fold in the whipped cream
30
Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set
31
For the coulis Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally
32
Strain through a fine sieve to remove any seeds and chill
33
Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor
34
Top each serving of Bavarian cream with a few spoonfuls of coulis
35
Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally
36
Strain through a fine sieve to remove any seeds and chill
37
Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor
38
Top each serving of Bavarian cream with a few spoonfuls of coulis