Bavarian Cream with Raspberry Coulis

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bavarian cream with raspberry coulis

As promised, here is the fruit variation of Tuesday’s Bavarian cream. This time I took the 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
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Bavarian Cream with Raspberry Coulis

An easy recipe for a delicious and light vanilla-flavored Bavarian cream topped with an intensely fruity raspberry coulis.
Prep Time20 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, German
Keyword: bavarian cream, vanilla
Servings: 6

Ingredients:

For the Bavarian cream:

  • 1 teaspoon powdered gelatin
  • 2 eggs, separated
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 teaspoon sugar

For the raspberry coulis:

  • 2 cups frozen raspberries
  • 4 tablespoons sugar
  • 1 teaspoon lemon juice
  • whipped cream (optional)
  • rose petals (optional)

Instructions:

For the Bavarian cream:

  • 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 1/3 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).

For the raspberry coulis:

  • 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).

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