date: 2020-09-28T00:14:44.060Z image: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg author: Alma Harrington ratingvalue: 4.8 reviewcount: 7202 recipeingredient: - " Raspberry pure sweetened" - " Milk" - " Heavy cream" - " Granulated sugar" - " Egg yolks" - " Kirsch" - " Powdered gelatin" - " Water" recipeinstructions: - "Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften." - "Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth." - "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." - "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." - "Add the softened gelatin and mix well to dissolve." - "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." - "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." - "When it's well mixed, add the cream." - "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.)" - "Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate." - "It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds." - "Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries." - "To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily." - "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." categories: - Recipe tags: - raspberry - bavarian - cream katakunci: raspberry bavarian cream nutrition: 119 calories recipecuisine: American preptime: "PT14M" cooktime: "PT47M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, raspberry bavarian cream. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious. Raspberry Bavarian Cream is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Raspberry Bavarian Cream is something that I've loved my entire life. To get started with this particular recipe, we must first prepare a few ingredients. You can cook raspberry bavarian cream using 8 ingredients and 14 steps. Here is how you can achieve that. ##### The ingredients needed to make Raspberry Bavarian Cream: 1. Make ready Raspberry purée (sweetened) 1. Prepare Milk 1. Take Heavy cream 1. Make ready Granulated sugar 1. Get Egg yolks 1. Take Kirsch 1. Prepare ●Powdered gelatin 1. Take ●Water ##### Steps to make Raspberry Bavarian Cream: 1. Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften. 1. Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth. 1. 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. 1. 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. 1. Add the softened gelatin and mix well to dissolve. 1. 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. 1. 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. 1. When it's well mixed, add the cream. 1. 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.) 1. Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate. 1. It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds. 1. Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries. 1. To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily. 1. 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. So that's going to wrap it up with this special food raspberry bavarian cream recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!