Bavarian cream, or crème bavaroise, is a custard enriched with whipped cream and solidified with gelatin. Garnished with sweet sauce and fruits, this delicacy can be prepared in many flavors like coffee, fruit, chocolate etc.
Although the origins of Bavarian cream are quite unclear, it is believed to belong to both German and French cuisine. It is prepared as a light mousse which can be enjoyed as stand-alone desert or as a filling for pastries and cakes.
History & Cultural Significance
Despite of its popularity for more than a hundred years, its origin is difficult to determine. But as the name indicates, it is thought to have been developed in Bavaria. One account mentions that the French chefs may have acquired the art of making Bavarian cream from the court of the Wittelsbach Princes, the family which ruled over Bavaria, during the 17th and 18th century.
Having emerged in its most recognizable form since the 1700s, written accounts of the recipe reveal that it may actually have been developed by the famous French chef Marie Antoine Careme.
The dessert was a true culinary triumph in the pre-refrigeration era as it needed to be chilled in a bowl filled with ice and salt to bring down its temperature to freezing point, a difficult feat at the time.
Bavarian Cream Recipe (Crème Bavaroise)
Bavarian cream, or crème bavaroise, is a custard enriched with whipped cream and solidified with gelatin. Garnished with sweet sauce and fruits, this delicacy can be prepared in many flavors like coffee, fruit, chocolate etc.
Ingredients
- Unflavored gelatin - 2 tbsp
- Egg yolks - 5
- Whole milk - 2 cups
- Vanilla extract - 1 tsp
- Cold water - 1/2 cup
- White cane sugar - 1/4 cup
- Heavy cream - 2 cups
- Sliced strawberries - 5
- Whipped cream - 1 cup
Instructions
1. Add 2 tablespoons of unflavored gelatin along with 1/2 cup of cold water to a pan and let it sit for 5 minutes.
2. When the gelatin is blooming, add 5 egg yolks with 1/3 cup sugar and a teaspoon of vanilla extract until it becomes creamy.
3. Whip the egg whites to stiff peaks (keep beating the egg whites stiff peaks are formed) and set aside.
4. Now take a separate bowl, mash the cream with the remaining 1 teaspoon of sugar to stiffen the peaks and keep aside.
5. Heat up the bloomed gelatin until it is completely dissolved.
6. Take a utensil and whisk the gelatin into egg yolks mix.
7. Now whisk the cream and add it to egg whites.
9. Then quickly fill the mixture into serving bowl or individual glasses. Try to work fast as the gelatin will set quickly.
10. Finally chill the Bavarian cream in the fridge for 1 hour or longer.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 656Total Fat: 56gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 389mgSodium: 104mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 14g