//]]> Simple Way to Prepare Ultimate Raspberry Bavarian Cream | Make Your Favorite Restaurant Dishes At Home!

15/12/2020 00:27

Simple Way to Prepare Ultimate Raspberry Bavarian Cream

by Victor Townsend

Raspberry Bavarian Cream
Raspberry Bavarian Cream

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, raspberry bavarian cream. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Raspberry Bavarian Cream is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Raspberry Bavarian Cream is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have raspberry bavarian cream using 8 ingredients and 14 steps. Here is how you can achieve it.

 

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The ingredients needed to make Raspberry Bavarian Cream:
  1. Take 200 grams Raspberry purée (sweetened)
  2. Prepare 250 ml Milk
  3. Get 150 ml Heavy cream
  4. Prepare 30 grams Granulated sugar
  5. Make ready 2 Egg yolks
  6. Get 1 tbsp Kirsch
  7. Take 10 grams ●Powdered gelatin
  8. Make ready 3 tbsp ●Water


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Instructions 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.
  2. Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth.
  3. 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.
  4. 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.
  5. Add the softened gelatin and mix well to dissolve.
  6. 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.
  7. 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.
  8. When it's well mixed, add the cream.
  9. 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.)
  10. Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate.
  11. It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds.
  12. Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries.
  13. To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily.
  14. 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.

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