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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
- 1 teaspoon powdered gelatin
- 2 eggs, separated
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 1 teaspoon sugar
- 2 cups frozen raspberries
- 4 tablespoons sugar
- 1 teaspoon lemon juice
- whipped cream
- rose petals
- Put the gelatin along with 3 tablespoons of cold water in a saucepan. Let sit for 4 minutes.
- While the gelatin is blooming, whisk the egg yolks with ⅓ cup sugar and vanilla until creamy.
- Whip the egg whites to stiff peaks.
- Whip the cream with 1 teaspoon sugar to stiff peaks.
- Heat the bloomed gelatin until just dissolved.
- Whisk the gelatin into the egg yolk mix.
- Fold in the cream.
- Fold in the egg whites.
- Quickly fill the mix into individual glasses or a serving bowl. (Try to work fast, the gelatin will set quickly).
- Add all ingredients to a saucepan and simmer until the sugar is dissolved and the raspberries are mush (about 7 minutes).
- Strain through a sieve.
- Drizzle over the Bavarian cream right before serving.
- 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.