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Raspberry bavarian cream | wefacecook.com Raspberry bavarian cream | wefacecook.com
Recipe

RASPBERRY BAVARIAN CREAM

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 8 minutes
Totaltime: 38 minutes

Ingredients

  • 4 egg yolks
  • 4 ounces sugar
  • 1 cup milk, boiling
  • 2 cups raspberry puree, strained
  • 1 envelope unflavored gelatin
  • 2 teaspoons cold water
  • 1 1/2 cups whipping cream
  • Garnish:
  • fresh raspberries
  • raspberry sauce

Preparation

  • In a mixing bowl, whisk the egg yolks and sugar until creamy and thick.
    Gradually pour the milk over the egg mixture while whisking. Transfer to a saucepan.
    Heat over medium heat stirring with a wooden spoon, until thick. Do not boil.
    Strain the custard through a fine strainer. Stir in the raspberry puree.
    Dissolve the gelatin in water. Set aside for 5 minutes. Melt over low heat, and stir into the raspberry mixture. Chill until it starts to set.
    Whip the cream until stiff, and fold into the cold raspberry mixture.
    Pour into a large decorative mold, or individual molds. Refrigerate for 2 hours to set.
    To unmold:
    Loosen the bavarian cream from the side of the molds with a knife. Dip the bottom of molds in hot water for a few seconds. Invert on a platter or plates.
    Decorate with fresh raspberries and drizzle raspberry sauce over bavaroise.
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