Bavarian Cream and Berries Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gelatin

💰Cheaper: agar-agar

Agar-agar is a plant-based alternative to gelatin

Add the egg yolks and sugar to a mixing bowl and beat with an electric hand mixer until pale and fluffy.

Fill a jug with 8 tablespoons freshly boiled water. Sprinkle over the gelatin and stir well until dissolved. Set aside.

Add the milk and vanilla extract to a saucepan and bring to a boil over a medium heat, stirring frequently.

Remove the pan from the heat and spoon the hot milk into the egg yolk mixture a little at a time, whisking as you go, until half of the milk has been added.

Pour the egg/milk mixture back into the saucepan with the rest of the milk and place back on the heat. Whisk as it heats through for another 2 minutes.

Remove the pan from the heat and add the prepared gelatin mixture and stir well. Pour the contents of the pan into a bowl and set aside to cool for at least 10 minutes.

Grease four dessert molds with a little butter or oil. Add the heavy cream to a mixing bowl and whip with an electric hand mixer until stiff peaks form.

Fold the whipped cream into the cooled egg/milk/gelatin mixture until combined.

Pour the Bavarian cream mixture into your greased dessert molds and chill in the fridge for at least 6 hours or preferably overnight.

Turn the desserts out onto plates to serve. If they aren't coming loose easily, briefly dip the molds into a bowl of hot water.

Serve with fresh raspberries and blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens