The recipe for Bavarian cream first appeared in the United States in 1884 in The Boston Cooking-School Cook Book. However, this dessert was originally created decades earlier in Europe by the renowned French chef Marie-Antoine Carême and thought to have been named in honor of a visiting Bavarian dignitary. This chilled mousse is served with fresh seasonal fruit and is a great filling for cream puffs and eclairs.
Recipe Servings: 4
Prep Time
20 minutes
+ 40 minutes resting
+ 40 minutes resting
Cook Time
6 minutes
Total Time
1 hour 6 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine gelatin with ¼ cup sugar in a saucepan.
- Whisk egg yolks with milk until frothy. Pour into gelatin.
- Cook over low heat and allow for gelatin to dissolve, about 5–6 minutes.
- Mix in vanilla. Turn off heat and allow the mixture to stiffen, about 30–40 minutes.
- Meanwhile, whisk egg whites until stiff, gradually adding in remaining sugar.
- Fold egg white mixture into gelatin mixture.
- Beat cream into a stiff mass and gently fold into gelatin mixture.
- Pour into fluted molds or a glass serving dish.
- Serve with seasonal fruit such as apricot, peach, raspberry, or strawberry, and garnish with a whole mint leaf.
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