Bavarian Cream

Name: Bavarian Cream
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: German
Ingredients: 2 cups heavy whipping cream, cold; 1 cup whole milk; 1 tsp vanilla extract; 1/4 cup powdered sugar; 1 tsp unflavored gelatin; 1/4 cup cold water; 1.5 cups fresh berries (strawberries, raspberries, or blueberries); 1/2 cup raspberry sauce

A silky, delicate molded dessert with vanilla cream and fresh berries. A classic German dessert that's elegant and light.

30 minMediumServes 6240 cal/serving

GermanDessertNo-CookStandard

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Ingredients

2 cups heavy whipping cream, cold
1 cup whole milk
1 tsp vanilla extract
1/4 cup powdered sugar
1 tsp unflavored gelatin
1/4 cup cold water
1.5 cups fresh berries (strawberries, raspberries, or blueberries)
1/2 cup raspberry sauce

Instructions

1

Sprinkle 1 tsp unflavored gelatin over 1/4 cup cold water and let sit for 2 minutes to bloom.
2

Heat 1 cup whole milk in a small saucepan until steaming, then pour over gelatin and stir until completely dissolved. Let cool to room temperature.
3

In a large bowl, whip 2 cups cold heavy whipping cream until soft peaks form.
4

Add 1/4 cup powdered sugar and 1 tsp vanilla extract to the whipped cream and continue whipping until stiff peaks form.
5

Gently fold the cooled gelatin mixture into the whipped cream until completely combined.
6

Oil a 4-cup mold or ring mold and pour in the Bavarian cream mixture.
7

Refrigerate for at least 6 hours or overnight until set.
8

To unmold, run a thin knife around the edges and dip the bottom of the mold briefly into hot water.
9

Place a serving plate on top of the mold and invert, shaking gently to release.
10

Arrange 1.5 cups fresh berries (strawberries, raspberries, or blueberries) on top and drizzle with 1/2 cup raspberry sauce.
11

Serve chilled.

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Questions

How long does Bavarian Cream take?

As written, 30 minutes: 30 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 7, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Bavarian Cream?

Step 5 reads: "Gently fold the cooled gelatin mixture into the whipped cream until completely combined." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Is there a substitute for gelatin in Bavarian Cream?

The entry for Bavarian Cream calls for 1 tsp unflavored gelatin. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Can I make Bavarian Cream dairy-free?

Yes. The dairy in Bavarian Cream is 2 cups heavy whipping cream, cold, 1 cup whole milk. Swap the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Bavarian Cream ahead?

Yes, it takes well to being made ahead. Keep Bavarian Cream covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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