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Bavarian Cream With Raspberry Sauce

Holiday.Cook's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Bayerische_Creme.JPG">http://commons.wikimedia.org/wiki/File:Bayerische_Creme.JPG</a></p>
Ingredients
For custard
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Cold orange juice 1⁄3 Cup (5.33 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Egg yolks 4
  Salt 1⁄8 Teaspoon
  Milk 1 3⁄4 Cup (28 tbs), scalded
  Whipping cream 1 Cup (16 tbs)
For raspberry sauce
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
  Frozen red raspberries 12 Ounce, partially thawed
  Raspberry jelly 4 Tablespoon
  Orange flavored liqueur 1 Tablespoon
Directions

MAKING
1. For custard, in a small bowl soften gelatin in orange juice.
2. In a small bowl beat combining sugar, egg yolks, and salt until well blended.
3. Whisking constantly, into a heavy medium saucepan add egg mixture to scalded milk.
4. Stirring constantly, cook over medium-low heat about 20 minutes until custard thickens enough to thinly coat the back of a spoon.
5. Into hot custard stir gelatin mixture until well blended.
6. Into a medium bowl pour custard and chill with cover for 1 1/2 hours.
7. In a bowl beat whipping cream until stiff and fold into chilled custard.
8. Spoon into individual serving dishes and chill with cover for 30 minutes.
9. For raspberry sauce in a small bowl, combine cornstarch and cold water.
10. In a heavy medium saucepan, combine raspberries and jelly and bring to a boil over medium-high heat.
11. Stirring constantly, add cornstarch mixture and stir until thickened.
12. Through a sieve press raspberry mixture into a medium bowl discarding seeds and pulp.
13. Stir liqueur into raspberry liquid and spoon over custard.

SERVING
14. Garnish and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
140 Minutes
Cook Time: 
20 Minutes
Ready In: 
160 Minutes
Servings: 
6

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