Today’s recipe is a German classic. A delicious dessert which has been made in a thousand different versions, I assume – probably all of them super delicious ;) I decided to make my Bavarian Cream aka. Bayerische Creme today with loads and loads of berries on top. As soon as fresh berries and fruits are available from local farmers on our farmer’s market I have to buy them and use them in as many bakes and desserts as possible… the season is way too short to waste any time ;P
I don’t know if Bavarian Cream is well known outside of Germany. The French definitely know it because they gave it a name: “Crème bavaroise” – and that means they heard of it ;) Here in Germany it is quite popular I’d say. Not the fanciest dessert you can serve, but definitely a crowd-pleaser. If you add it to a buffet it is definitely gone at the end of the night ;)
Well… Bavarian Cream is a pretty simple dessert made with milk, cream, egg yolk, sugar, and gelatin leaves. With some additional spices you can flavor it the way you like most – the most popular flavor for this dessert is certainly vanilla… which is also my favorite. You can serve Bavarian Cream as it is – without any fruits and berries. You will have a really nice dessert, but I can tell you… something is missing if you serve it as it is ;)
For the pureed fruit/berries layer you can use frozen ones – means you can make this dessert all year round because frozen berries are also available in winter with -20°C ;P Frozen berries do not work as decoration though – unless you like soggy berries on top of things. Then go for it! In Winter I recommend some grated chocolate or crumbled cookies as decoration. Well… right now all is fine – those little buggers are available everywhere, so use them!
My colleague “fabio“* from keeeper.com* has helped me with my berry friends. If you have been here on the blog more than once you’ve probably stumbled over some recipes in collaboration with keeeper already. I use their products at home constantly and “fabio” aka. the colander is one of the many kitchen helpers you can find on their website. If you want to know more about their products take a look at my collab recipes: Simple Whole Grain Bread – Black Forest Chocolate Cheesecake – Frankfurter Kranz aka. Frankfurt Crown Cake – Easy Homemade Lemon Curd – Hotteok aka. Korean Style Pancakes. Of course, you can also go directly to the keeeper website and get all the information there ;)
Anyway. My friend “fabio” was – as always – very helpful to get those dirty little berries cleaned up. The drained berries should be added on top of the Bavarian Cream right before serving. If you add them too early, they might sink into the cream if you add as much as I did ;P
INGREDIENTS / ZUTATEN
For the cream:
1 1/2 gelatin leaves
2 medium egg yolks
6.8 fl. oz. (200ml) milk
1.8 oz. (50g) sugar
1/2 vanilla bean pod
6.8 fl. oz. (200ml) heavy cream, cold
For the berry topping:
10.6 oz. (300g) mixed berries, washed
1 tbsp. confectioners’ sugar
Für die Creme:
1 1/2 Blätter Gelatine
2 Eigelb (M)
200ml Milch
50g Zucker
1/2 Vanilleschote
200ml Sahne, kalt
Für das Beeren Topping:
300g Beeren, gemischt
1 EL Puderzucker
As I already mentioned above, Bavarian cream is available in many variations. I prefer the cream a bit softer and fluffier. If you make the cream according to my recipe with the indicated cooling times and everything, you should get that kind of consistency. There is another way to serve Bavarian Cream – upside down ;) If you make the cream sturdier by adding a bit more gelatin leaves to the cream and let it cool for much longer, you will be able to remove it from the glass in one piece and place it on a plate… similar to flan. Just without the caramel ;) You can serve the pureed berries like a sauce on the side in a case like that.
If you want to have more delicious desserts with fruits and berries, you will surely find more here in the next weeks… I’m a bit in a “berry frenzy” and love to use them in almost everything I do right now. Stay tuned ;)
DIRECTIONS / ZUBEREITUNG
2. Add the milk and sugar to a saucepan. Remove the seeds from the vanilla bean pod and add seeds and pod to the milk. Heat up over medium-low heat until the milk starts to bubble. Add the hot milk gradually and very slowly to the bowl with the egg yolks and whisk constantly so the egg yolk won’t curdle. Add about half of the milk and mix in, then pour that mixture back into the pot while stirring constantly. Place on the stove again and heat up again. Let the mixture thicken while stirring constantly for about 4-5 minutes – it should look like a not too runny vanilla sauce. Squeeze the gelatin leaves to remove some of the water and add to the saucepan – stir and dissolve the gelatin. Remove from the heat and let cool down to room temperature – the mix should thicken quite a bit like a pudding.
3. Whisk the cold heavy cream until stiff peaks form. Remove the vanilla bean pod from the saucepan. Add the whisked heavy cream gradually and fold in carefully. Divide the cream between four serving glasses – they should be about half full at the most so there is enough room for the berries. Place in the fridge for at least 1-2 hours.
4. Wash and drain the berries. Add about 2/3 of the berries to a blender, add the confectioners’ sugar and mix until you get a smooth puree. You can also use an immersion blender here. Spoon the puree into the serving glasses – evenly divided – and place again in the fridge for at least another hour. Before serving add some fresh berries on top.
2. Die Milch und den Zucker in einen Topf geben. Das Mark aus der Vanilleschote herauskratzen und zusammen mit der Schote zum Topf dazugeben und verrühren. Bei mittlerer Hitzezufuhr zum Kochen bringen. Die heiße Vanillemilch ganz langsam unter ständigem Rühren in die Schüssel mit dem Eigelb einfließen lassen und unterrühren – damit gleicht man langsam Temperaturen an, ohne dass das Eigelb gerinnt. Wenn etwa die Hälfte der Milch untergerührt ist, die Eigelb-Milch-Mischung zurück in den Topf gießen und gut verrühren, dann zurück auf den Herd stellen und bei mittlerer Hitzezufuhr für etwa 4-5 Minuten unter ständigem Rühren andicken lassen. Das Ergebnis sollte in etwa wie Vanillesoße aussehen. Die Gelatine ausdrücken und mit in den Topf geben und unter Rühren auflösen. Vom Herd ziehen und abkühlen lassen – die Mischung sollte angezogen haben, aber nicht fest sein.
3. Die kalte Sahne steif schlagen. Die Vanilleschote aus der Vanillecreme herausfischen und entsorgen. Die Sahne vorsichtig unterheben. Die Creme gleichmäßig auf Dessertgläser aufteilen – lasst noch Platz für die Beeren. Für mindestens 1-2 Stunden in den Kühlschrank stellen.
4. Die Beeren waschen und abtropfen lassen. Etwa 2/3 der Beeren mit dem Puderzucker pürieren – entweder im Mixer oder mit einem Pürierstab. Das entstandene Mus auf die gekühlte Creme in den Dessertgläsern geben und eine weitere Stunde kühlen lassen. Vor dem Servieren noch mit den restlichen Beeren dekorieren.
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Here is a version of the recipe you can print easily.
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Bavarian Cream with Berries
- Prep Time: 00:25
- Total Time: 04:00
- Yield: 4 1x
- Category: Desserts
- Cuisine: German
Description
Delicious dessert from the South of Germany: Bavarian Cream is a delicious vanilla cream and served here with fresh berries
Ingredients
Instructions
Notes
Enjoy chilling!
*I have partnered with keeeper to bring you this delicious dessert. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
