Once, Bavarian cream seemed like an unreachable dessert to me; now I make it often. I think it’s worth presenting and tasting a Bavarian cream. There are many recipes online, all equally good.

In my kitchen, I don’t use prepackaged or prepared products, except for colorants, only for glazes, or baking powder where strictly necessary. Sometimes gelatin; the rest I prepare myself when needed, in this case, even the meringues the day before. The raw materials are always top quality, often picked directly from my own garden, otherwise purchased from local producers. I prefer to buy less and better.

I don’t want my fridge full of everything; I don’t like wasting food. I use and recycle everything that’s possible.

Bavarian cream is an elegant or playful dessert that fits any table, any aromatic pairing, resolving many end-of-meal dilemmas. A dessert to give as a gift that wins everyone over.

Difficulty: Medium
Cost: Medium
Rest time: 8 Hours
Preparation time: 1 Hour
Portions: 8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

654.08 Kcal

calories per serving

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Energy 654.08 (Kcal)
Carbohydrates 73.53 (g) of which sugars 70.28 (g)
Proteins 5.41 (g)
Fat 39.78 (g) of which saturated 0.96 (g)of which unsaturated 0.74 (g)
Fibers 1.50 (g)
Sodium 6.35 (mg)

Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Fresh cream, blueberries, meringues…

4 cups g heavy cream
2 1/4 cups sugar
1 1/4 cups g milk
6 egg yolks
12 sheets gelatin sheets
3 1/3 cups g blueberries
10 meringues
2 packets powdered gelatin

Tools

Pots, silicone mold to ease the work, or another mold lined with plastic wrap, whisks, and strainers

Steps

Put the blueberries and 200 grams of sugar to cook on low heat for about an hour
They will dissolve and blueberry syrup will form
It will have a stunning color, strain it and weigh 150 grams; add 150 grams of water.
Now soak the gelatin sheets in cold water until use
Beat the egg yolks with sugar and cover to avoid crust forming
Heat the milk to about 158°F and pour it into the egg and sugar mixture, mix well and put back on the stove; always stirring, bring to 180°F; remove from heat, add the squeezed gelatin and melt well.
Strain the mixture and let it cool. You have prepared the crème anglaise.
Whip 400 grams of cream until it reaches a yogurt-like density
And add to the cream and mix well
Now you can put it in a mold and let it rest in the freezer until the next day
Remove the Bavarian cream and prepare the gelatin with the blueberry syrup; you will need two packets of fruit tart gelatin
Pour the white powder and mix well to dissolve lumps, put on the heat and bring to a boil.
You can let the gelatin drip over the Bavarian cream
The excess will be poured in the center; also add some of the blueberries you cooked earlier
Whip 400 grams of cream and add the broken meringues
And decorate your Bavarian cream
When cut, it will look like this. Delicious!