Bavarian Cream and Berries Recipe

Bavarian Cream and Berries is a classic, elegant dessert that combines a smooth, velvety cream with fresh, vibrant berries. This delightful treat is perfect for special occasions or when you want to impress with minimal effort.

Ingredients

• 2 cups heavy cream, divided
• 1 cup whole milk
• ½ cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
• 4 large egg yolks
• 2 tablespoons unflavored gelatin powder
• ¼ cup cold water
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 2 tablespoons granulated sugar (or to taste)
• 1 tablespoon lemon juice (optional)
• Fresh mint leaves, for garnish (optional)

Instructions

1. Step 1: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until the gelatin softens and blooms.
2. Step 2: In a medium saucepan, combine 1 cup of heavy cream, whole milk, and granulated sugar. Add the split vanilla bean and seeds (or vanilla extract). Heat over medium until it simmers, stirring occasionally to dissolve the sugar. Remove from heat and let steep for 15-20 minutes. Remove the vanilla bean if used.
3. Step 3: Whisk the egg yolks lightly in a separate bowl.
4. Step 4: Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them, then slowly add more until the yolks are warmed.
5. Step 5: Pour the tempered yolks back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
6. Step 6: Remove from heat and stir in the bloomed gelatin until fully dissolved.
7. Step 7: Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness.
8. Step 8: Allow the custard to cool slightly at room temperature, stirring occasionally to prevent a skin from forming.
9. Step 9: Whip the remaining 1 cup of heavy cream until soft peaks form.
10. Step 10: Gently fold the whipped cream into the cooled custard in two additions, taking care not to deflate it.
11. Step 11: Pour the Bavarian cream into individual dishes or a mold. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours or overnight to set.
12. Step 12: Meanwhile, combine the mixed berries in a bowl. Sprinkle with sugar and add lemon juice if desired. Toss gently. Refrigerate for at least 30 minutes if you want the flavors to meld.
13. Step 13: To serve, unmold the Bavarian cream if using a mold. Spoon the berry mixture over the cream and garnish with fresh mint leaves if desired.
14. Step 14: Serve chilled and enjoy this elegant dessert.

Tips & Variations

• Use a high-quality vanilla bean or pure vanilla extract for the best flavor.
• Replace mixed berries with your favorite single berry or stone fruit for a different twist.
• If you prefer a firmer texture, increase the gelatin by 1 tablespoon.
• For a lighter version, substitute half of the heavy cream with whipped evaporated milk.

Storage

Store the Bavarian Cream covered in the refrigerator for up to 3 days. Keep the berry topping separate until ready to serve to maintain freshness. Reheat is not recommended as it alters the texture; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bavarian Cream ahead of time?

Yes, it’s best made a day in advance to allow it to fully set and the flavors to meld beautifully.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder, but be sure to follow the package instructions for setting, as it behaves differently.

Bavarian Cream and Berries Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This classic Bavarian Cream and Berries recipe creates a luxuriously smooth, rich custard infused with vanilla and topped with fresh mixed berries. The creamy dessert is lightened with whipped cream and set using gelatin, resulting in a velvety texture that pairs wonderfully with a vibrant berry topping, perfect for elegant gatherings or a refreshing treat.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 40 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Bavarian Cream

• 2 cups heavy cream, divided
• 1 cup whole milk
• ½ cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
• 4 large egg yolks
• 2 tablespoons unflavored gelatin powder
• ¼ cup cold water

Berry Topping

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 2 tablespoons granulated sugar (or to taste)
• 1 tablespoon lemon juice (optional, for extra tang)
• Fresh mint leaves, for garnish (optional)

Instructions

1. Bloom the Gelatin: Sprinkle the gelatin powder over ¼ cup of cold water in a small bowl and let it soften for 5-10 minutes until fully bloomed.
2. Infuse the Cream: In a medium saucepan, combine 1 cup heavy cream, whole milk, and ½ cup granulated sugar. Add the split vanilla bean with seeds or vanilla extract. Heat gently over medium heat until it simmers, stirring occasionally to dissolve sugar. Remove from heat and allow to steep for 15-20 minutes to infuse the vanilla flavor. Remove the vanilla bean if used.
3. Prepare the Egg Yolks: In a separate bowl, whisk the 4 large egg yolks until light and smooth.
4. Temper the Egg Yolks: Gradually whisk a small amount of the warm infused cream into the egg yolks to gently warm them, preventing curdling. Continue adding the warm cream bit by bit until the yolks are tempered and warmed.
5. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, for about 5-7 minutes until the custard thickens slightly and coats the back of the spoon. Avoid boiling to prevent curdling.
6. Dissolve the Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
7. Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove lumps and ensure smoothness.
8. Cool the Custard: Let the custard cool slightly at room temperature, stirring occasionally to prevent a skin from forming on top.
9. Whip the Remaining Cream: In a separate bowl, whip the remaining 1 cup heavy cream until soft peaks form.
10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two additions, being careful not to deflate the airy texture.
11. Pour into Molds or Dishes: Transfer the mixture into individual serving dishes, ramekins, or a large mold.
12. Chill to Set: Cover the dishes or mold with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight until fully set.
13. Prepare the Berry Topping: In a medium bowl, gently mix the fresh berries. Add granulated sugar to taste and optional lemon juice for extra tang. Toss gently to combine and refrigerate for at least 30 minutes to meld flavors.
14. Assemble and Serve: If using a mold, loosen edges with a knife and invert onto a serving plate. Spoon the berry mixture over the Bavarian cream. Garnish with fresh mint leaves if desired. Serve chilled and enjoy.

Notes

• Use a fine-mesh sieve to ensure a perfectly smooth custard by straining out any lumps or undissolved gelatin.
• Be sure not to boil the custard mixture after adding egg yolks to prevent curdling.
• Press plastic wrap directly onto the surface of the cream before chilling to avoid a skin forming.
• The vanilla bean offers a richer flavor, but vanilla extract is a convenient substitute.
• Fresh seasonal berries enhance the flavor and presentation; adjust sugar in the topping according to berry sweetness.
• For a firmer set, let the Bavarian cream chill overnight for best results.

Keywords: Bavarian cream, vanilla custard, mixed berries, creamy dessert, gelatin dessert, cold dessert, French dessert