Raspberry Bavarian Moms Recipes

RASPBERRY BAVARIAN CREAM

Steps:

• 1. Bloom the gelatin in the cold water.
• 2. Prepare the Creme Anglaise: Whip the egg yolks and sugar until thick and light. In a medium saucepan, scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot water bath (double boiler), stirring constantly, until it thickens slightly. Stir the gelatin mixture into the hot custard sauce until it is dissolved.
• 3. Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
• 4. In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
• 5. When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
• 6. Pour the mixture into molds or serving dishes. Chill until completely set. If prepared in molds, unmold for service.
• 7. VARIATIONS Vanilla Bavarian Cream: Increase the milk to 16 oz (1 pint) and the sugar to 4 oz. Omit the raspberry jam. White Chocolate Bavarian Cream: Add 8 oz white chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in. Omit the raspberry jam. To Convert To A Mousse: Reduce the quantity of gelatin to 1/3 or 1/2 the amount indicated in the recipe. *To Use Fresh or Frozen Raspberries: Fresh - Mash 8 oz fresh raspberries with 3 oz granulated sugar Frozen - Use 12 oz frozen, sweetened raspberries Stir the puree into the custard sauce before adding the whipped cream.

EASY RASPBERRY BAVARIAN CREAM WITH CREME FRAICHE

Steps:

• 1. Dissolve gelatin in boiling water. Stir in the ice cubes until melted. Stir in lemon juice, raspberries and syrup. Whip cream until stiff and fold it into the raspberry mixture until thoroughly blended. This can be done in your mixer on low speed. Pour into a 2 quart mold and refrigerate until firm. You can spoon the cream into 8 or 10 individual stemmed glasses and refrigerate until firm. Serve with a dollop of Lemon Creme Fraiche or a spoonful of raspberries in syrup/ Small, tart lemon cookies are a nice accompaniment. Serves 8 to 10 Lemon Creme Fraiche: 1/2 cup sour cream 1/2 cup cream 2 T. lemon juice 3 T. sugar 1 t. grated lemon peel In glass jar with tight fitting lid, mix all ingredients and stir until blended. Store in refrigerator until ready to serve. Can be made 2 to 3 days earlier. Makes 1 cup sauce. Can be used on puddings and fruit tarts. Note: The addition of 1 T. rum to the whipped cream adds a party touch to this dish. Easy Strawberry Bavarian Cream: Follow the directions above but substitute 1 pkg. of strawberry gelatin and 1 pkg. of frozen strawberries in syrup for the raspberry counterparts. Source: Renny Darling

RASPBERRY BAVARIAN

Steps:

• Drain raspberries over a bowl, reserving juice.
• Add enough water to juice to make 1-1/4 cups.
• In a saucepan over low heat, stir juice mixture and gelatin.
• When gelatin dissolves, remove from heat and set aside to cool.
• In a large bowl, beat evaporated milk until thick.
• Add raspberries and cooled gelatin mixture and mix well.
• Pour mixture into a glass serving bowl. Cover and refrigerate until set.
• Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.

BAVARIAN CREAM WITH RASPBERRY COULIS

Steps:

• For the Bavarian cream
• Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
• Soak the gelatin in 2/3 cup cold water for 10 minutes.
• Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
• 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. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
• Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
• Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
• Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
• For the coulis
• Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
• Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.