Bavarian Cream with Raspberry Coulis

Bavarian Cream and Raspberry Coulis Recipe

To license this image please contact me at nicole@thespicetrain.com.

As promised, here is the fruit variation of Tuesday’s Bavarian cream. This time I took Kate’s Charlotte Russe* recipe and added a raspberry coulis (a.k.a. puree) on top. Makes for a very different dessert and I can’t decide which of the two I like better!

*The Charlotte Russe recipe came from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975

Bavarian Cream with Raspberry Coulis
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients:
For the Bavarian cream:
  • 1 teaspoon powdered gelatin
  • 2 eggs, separated
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream
  • 1 teaspoon sugar
For the raspberry coulis:
  • 2 cups frozen raspberries
  • 4 tablespoons sugar
  • 1 teaspoon lemon juice
Garnish (optional):
  • whipped cream
  • rose petals
Instructions:
For the Bavarian cream:
  1. Put the gelatin along with 3 tablespoons of cold water in a saucepan. Let sit for 4 minutes.
  2. While the gelatin is blooming, whisk the egg yolks with ⅓ cup sugar and vanilla until creamy.
  3. Whip the egg whites to stiff peaks.
  4. Whip the cream with 1 teaspoon sugar to stiff peaks.
  5. Heat the bloomed gelatin until just dissolved.
  6. Whisk the gelatin into the egg yolk mix.
  7. Fold in the cream.
  8. Fold in the egg whites.
  9. Quickly fill the mix into individual glasses or a serving bowl. (Try to work fast, the gelatin will set quickly).
For the raspberry coulis:
  1. Add all ingredients to a saucepan and simmer until the sugar is dissolved and the raspberries are mush (about 7 minutes).
  2. Strain through a sieve.
  3. Drizzle over the Bavarian cream right before serving.
  4. Top with a dollop of whipped cream and a dried or fresh rose petal (optional).

Food Photography and Styling: I had to work unexpectedly fast here because the raspberry coulis started bleeding into the custard and the cream very quickly. I hurried to try out a few different angles on this little Turkish tea glass and super-close, slightly above the opening with a wide aperture ended up looking best to me so I went with that. I lit the set with my strobe from the left.
 
Nikon D600, 105mm, f/3.3, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

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