Imagine a dessert so silky smooth and luxurious that it melts in your mouth, creating a symphony of creamy texture and vibrant berry flavors. This Bavarian cream with blackberry coulis is not just a dessert—it's a culinary experience that transforms ordinary ingredients into an extraordinary treat. Perfect for elegant dinner parties or when you want to impress your loved ones with a restaurant-quality dessert that looks and tastes like a work of art.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: dessert
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tbsp gelatin
- 1 cup blackberries
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Prepare the gelatin by sprinkling it over 1/4 cup of cold milk in a small bowl. Let it sit and bloom for 5 minutes to soften.
- In a medium saucepan, combine the remaining milk, heavy cream, and granulated sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Slowly temper the egg yolks by gradually adding a small amount of the hot cream mixture while continuously whisking to prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and add the bloomed gelatin, stirring until completely dissolved and incorporated into the cream mixture.
- Strain the mixture through a fine-mesh sieve to ensure a smooth texture. Let it cool to room temperature, stirring occasionally to prevent skin formation.
- Once cooled, pour the mixture into individual serving glasses or a large mold. Refrigerate for at least 4 hours or until the Bavarian cream is fully set and firm.
- For the blackberry coulis, combine blackberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing the berries as they soften.
- Simmer the mixture for 5-7 minutes until it becomes syrupy. Remove from heat and strain through a fine-mesh sieve to remove seeds.
- Let the blackberry coulis cool completely. Before serving, drizzle the coulis over the chilled Bavarian cream.
- Garnish with fresh blackberries or mint leaves if desired, and serve chilled.
Tips
- Temperature is crucial: When tempering egg yolks, add hot cream slowly to prevent scrambling.
- Use fresh, high-quality gelatin for the best setting and smoothest texture.
- Strain your mixture twice to ensure an ultra-smooth, luxurious cream.
- Chill your serving glasses beforehand for a more professional presentation.
- For an extra touch of elegance, use a fine-mesh strainer when creating the blackberry coulis to achieve a perfectly smooth sauce.
- Allow sufficient chilling time—at least 4 hours—to ensure the Bavarian cream sets perfectly.
- Garnish just before serving to keep the presentation fresh and vibrant.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 4g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 125mg
