date: 2020-11-13T15:38:50.939Z image: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6220840768110592/751x532cq70/raspberry-bavarian-cream-recipe-main-photo.jpg author: Justin Boone ratingvalue: 4.5 reviewcount: 16979 recipeingredient: - " Raspberry pure sweetened" - " Milk" - " Heavy cream" - " Granulated sugar" - " Egg yolks" - " Kirsch" - " Powdered gelatin" - " Water" recipeinstructions: - "Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften." - "Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth." - "Add milk little by little while beating. When it's well incorporated, transfer the mixture to a small pot. Cook over low heat for 5 to 6 minutes while mixing." - "Use a wooden or silicone spatula. If you don't keep mixing, the bottom and sides will solidify. When the custard has thickened, turn off the heat." - "Add the softened gelatin and mix well to dissolve." - "Strain the custard through a sieve into a large bowl. (This is to make it easier to combine with the cream.) Stir while suspending the bowl over a ice water to cool." - "Add the raspberry puree and kirsch to the custard and mix well. Move the rubber spatula from side to side and blend everything together completely." - "When it's well mixed, add the cream." - "Put the cream in another bowl and whip until it's airy and creamy. (It should fall in a thick stream from the whisk when you lift it up.)" - "Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate." - "It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds." - "Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries." - "To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily." - "I added a bit of extra gelatin so that it separate from the mold easily, but if you prefer a softer texture, you can reduce the gelatin to 7 g." categories: - Recipe tags: - raspberry - bavarian - cream katakunci: raspberry bavarian cream nutrition: 131 calories recipecuisine: American preptime: "PT10M" cooktime: "PT45M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, raspberry bavarian cream. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious. Raspberry Bavarian Cream is one of the most well liked of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Raspberry Bavarian Cream is something which I've loved my entire life. They're fine and they look wonderful. To get started with this recipe, we must prepare a few components. You can have raspberry bavarian cream using 8 ingredients and 14 steps. Here is how you cook that. ##### The ingredients needed to make Raspberry Bavarian Cream: 1. Get Raspberry purée (sweetened) 1. Prepare Milk 1. Get Heavy cream 1. Get Granulated sugar 1. Get Egg yolks 1. Prepare Kirsch 1. Make ready ●Powdered gelatin 1. Get ●Water ##### Steps to make Raspberry Bavarian Cream: 1. Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften. 1. Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth. 1. Add milk little by little while beating. When it's well incorporated, transfer the mixture to a small pot. Cook over low heat for 5 to 6 minutes while mixing. 1. Use a wooden or silicone spatula. If you don't keep mixing, the bottom and sides will solidify. When the custard has thickened, turn off the heat. 1. Add the softened gelatin and mix well to dissolve. 1. Strain the custard through a sieve into a large bowl. (This is to make it easier to combine with the cream.) Stir while suspending the bowl over a ice water to cool. 1. Add the raspberry puree and kirsch to the custard and mix well. Move the rubber spatula from side to side and blend everything together completely. 1. When it's well mixed, add the cream. 1. Put the cream in another bowl and whip until it's airy and creamy. (It should fall in a thick stream from the whisk when you lift it up.) 1. Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate. 1. It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds. 1. Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries. 1. To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily. 1. I added a bit of extra gelatin so that it separate from the mold easily, but if you prefer a softer texture, you can reduce the gelatin to 7 g. So that is going to wrap this up with this special food raspberry bavarian cream recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!