Strawberry Bavarian Cream Dessert
I recently made these for my kids at home, and my cousins kids happen to be around. So of course it was on our list of desserts that had to be made for the next family gathering. In response to that I ended up making a Strawberry Bavarian Cream Cake. The difference between the two is really small so I will share both the recipes with you.
Now you will find many; many different variations of the Bavarian recipes.
Technically Bavarian cream also known as Bavarois is a dessert similar to pastry cream but thickened with gelatin instead of flour or cornstarch which is a custard sauce thickened with eggs. (definition taken from Wikipedia) and that’s exactly what we’re going to do!
Let’s start with the ingredients
Makes about 8 to 12 depending the size and amounts your fill.
300 ml heavy Whipping Cream (whipped to stiff peaks)
2 to 3 strawberries for garnish
Strawberries for the custard base
2 cups Strawberry
2 tbsp white Sugar
1 tbsp gelatin
For the Custard
1 cup / 250 ml Whole Milk
100 grams White Sugar
4 large egg yolks
1 tsp vanilla
For the Strawberry Mirror
1/2 cup Strawberry Puree
2 tbsp white sugar
1 tbsp Corn Starch
3 tblsp of water
1/4 tsp Strawberry extract
Let’s Being………… shall we!
First divide your strawberries and make puree
To make puree just place strawberries in a mixer and give it a whiz until it’s smooth.
Strawberries for the custard.
Place two cups strawberry puree in a sauce pan with 2 tbsp sugar.
Cook on low until it is reduced to half the quantity –
Once done – add the 1 tbsp gelatin and keep warm.
Second – make custard as shown in the picture below.
- Bring milk to almost boiling.
- In a bowl add the egg yolks, cornstarch, sugar and vanilla. Whisk well until nice and foamy.
- Add hot milk to the eggs a few tablespoons at a time to avoid the eggs curdling.
- Once all the milk is incorporated into the eggs – pour the mixture back into the milk pot and onto the stove top on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the quantity of yolks to milk is high.
- Note: Do not leave custard unattended to avoid curdling.
- One custard is ready – add the strawberry gelatin mixture.
- Strain the custard/strawberry/gelatine mixture while still warm into a clean bowl.
- cover with cling wrap and set aside in a warm place.
Third- Whip the Cream to stiff peak
Fourth – Add 2 drops of pink food coloring to the custard if desired.
Fold the whipped cream to the mixture
Fifth – Pour the custard into desired decorative glasses, bowls or cups.
Place in the fridge to set for an hour.
Note : You can place the Bavarian cream in a piping bag, this will ensure you have a nice clean finish to your glasses. A lad-dell will usually make a messy glass or cup due to all the drippings
Sixth – Make the Mirror.
Place the strawberry Puree, sugar, cornstarch, water into a hear proof bowl and heat on medium heat until the mixture is thick. (about a minute or two).
Strain thru a sieve and cool for a few minutes
Once cooled top onto the Bavarian cream.
Seventh – Let the Desserts glasses, cups, bowls set for at least a couple of hours so they get nice and chilled. Once ready – slice the balance strawberries and place as garnish.