I created this recipe because I wanted to eat a refreshing treat during the hot summer months!Please be careful not to whip the heavy cream too much in Step 1.Please don't chill the milk mixture for too long in Step 2. Recipe by bvivid

I wanted to eat a Bavarian cream, so I adapted the recipe I learned a long time ago to make it easier.It's a rich, smooth and well flavored Bavarian cream.Don't let the milk come to a boil. Turn the heat off when the milk is hot, and add the gelatin.When adding the hot milk from Step 2 to the egg yolks in Step 3, make sure the milk is not too hot. Combine while trying not to introduce air bubbles, and pour the mixture through a tea strainer into the molds. This makes the cream smooth and silky, so don't skip this step. For 5 to 6 cups. Recipe by kiri19

I wanted to eat a raspberry Bavarian cream so I made it. It's fluffier than the Simple Bavarian Cream in. It's a sweet and tart, airy Bavarian cream.Heat the milk over low heat and don't let it boil. Keep mixing or the custard will start to cook unevenly, so watch out for that.I used a smooth sweetened raspberry purée. The sweetness of the raspberry purée may vary depending on the manufacturer, so adjust accordingly. For 5 to 6 cups' worth. Recipe by kiri19

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I wanted to come up with a cold dessert using watermelon. I love both Bavarian cream and gelatin desserts, so I combined them in one glass to enjoy them both.Dissolve the gelatin by microwaving for about 20 seconds. If you heat it too much, the gelatin won't set, so be careful. In step 4, stir the base mix until it's the same consistency as the soft whipped cream before combining the two. (Softly whipped means that it feels a bit thick.) Add the jelly after the Bavarian cream has set. I used powdered sugar since it dissolves easily, but you can use regular sugar too. If the sugar doesn't dissolve easily, warm up the juice a bit. Recipe by Akito mama

I tried making chocolate bavarois!In step 3, it's ready when the mixture starts to thicken. Be careful not to let it harden too much at this stage. Recipe by bvivid

I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance.Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid

This is my secret recipe for all my dessert. Layer it between cakes, fill it in the cupcakes, or eat it directly. Do you have better recipe?

I wanted to make a summery, easy decorated cake, so I made a Bavarian cream cake. I gave it a milk coffee flavor that both adults and children will love.Don't over-whip the cream for the Bavarian cream. Just whip enough to thicken. Cool down the milk coffee with gelatin in ice water until it's about the same consistency as the whipped cream. You can also serve the Bavarian cream in a cup or glass without the sponge cake base! For 1 15 cm [5.9 in] diameter ring mold. Recipe by Toiroiro

I made traditional bavarois recipe strawberry flavored.It has a refreshing taste, which suits my family.I used lots of seasonal strawberries to make this.If you soak the gelatin in water and soften in advance, it will melt completely.At Step 10, don't mix the heavy cream and strawberry mixture together in one time. Add heavy cream to the strawberry mixture little at a time and mix to avoid the heavy cream lumping. Recipe by Hiromanma

I rearranged my own chocolate bavarois recipe and ended up with this!Please try making this dish with your favourite milk chocolate.As soon as the mixture starts to get thick during Step 3, remove from the heat right away!You can enjoy this dessert even without chocolate syrup. Recipe by bvivid