Raspberry Bavarian Cream

Name: Raspberry Bavarian Cream
Cuisine: American
Ingredients: 200 grams Raspberry purée (sweetened); 250 ml Milk; 150 ml Heavy cream; 30 grams Granulated sugar; 2 Egg yolks; 1 tbsp Kirsch; 10 grams ●Powdered gelatin; 3 tbsp ●Water

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

200 gramsRaspberry purée (sweetened)
250 mlMilk
150 mlHeavy cream
30 gramsGranulated sugar
2Egg yolks
1 tbspKirsch
10 grams●Powdered gelatin
3 tbsp●Water

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Steps

1

Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften.
2

Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth.
3

Add milk little by little while beating. When it's well incorporated, transfer the mixture to a small pot. Cook over low heat for 5 to 6 minutes while mixing.
4

Use a wooden or silicone spatula. If you don't keep mixing, the bottom and sides will solidify. When the custard has thickened, turn off the heat.
5

Add the softened gelatin and mix well to dissolve.
6

Strain the custard through a sieve into a large bowl. (This is to make it easier to combine with the cream.) Stir while suspending the bowl over a ice water to cool.
7

Add the raspberry puree and kirsch to the custard and mix well. Move the rubber spatula from side to side and blend everything together completely.
8

When it's well mixed, add the cream.
9

Put the cream in another bowl and whip until it's airy and creamy. (It should fall in a thick stream from the whisk when you lift it up.)
10

Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate.
11

It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds.
12

Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries.
13

To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily.
14

I added a bit of extra gelatin so that it separate from the mold easily, but if you prefer a softer texture, you can reduce the gelatin to 7 g.