Strawberry Bavarian Cream

Elena Butuc

Bavarian Cream, despite its name, is a cherished Italian dessert, akin to a refined pudding. It blends milk cream with egg yolks, gelatin, and whipped cream. The flavor profile can be customized - choose from vanilla, strawberries, chocolate, coffee, and more.

This version boasts strawberries, resulting in a dessert that's delicate, delicious, airy, and moderately sweet (for a sweeter pudding, feel free to add 100g more sugar to the recipe).

The presentation style is flexible - use a pudding mold like mine from Tupperware, a pan lined with plastic wrap, or individual glasses. I'll provide tips on achieving a perfect release in the final steps.

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Ingredients

Metric US

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Gelatine powder

20 g

sufficient for 1 liter of liquid

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Egg yolks

3 pieces

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Sugar

90 g

consider adding another 100g for extra sweetness

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Whipping Cream(32-35%)

130 g

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Strawberries

500 g

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Milk

250 ml

Step by step

Step 1

Soak the gelatin as per package instructions - use 200ml of cold water for 20g of gelatin.

Step 2

Beat the egg yolks with sugar until well combined.

Step 3

Mix in the milk thoroughly.

Step 4

Heat the mixture in a double boiler, stirring continuously for about 10 minutes until it thickens slightly into a dense sauce.

Remove from heat and set aside.

Step 5

While the cream cools, gently heat the bowl of soaked gelatin, stirring until completely dissolved with no visible crystals. Avoid boiling as it will compromise gelatin's properties.

Step 6

Combine the dissolved gelatin with the warm cream, mixing with a whisk to blend well.

Step 7

Puree the strawberries thoroughly, mix a portion of the cream into the blender to smooth the process.

Step 8

Incorporate the strawberry puree into the yolk cream and mix well.

Step 9

Whip the cold cream from the fridge to stiff peaks using a mixer.

Step 10

Gently fold the whipped cream into the pudding mixture, using a whisk to prevent lumps.

Step 11

Pour the mixture into molds and refrigerate for several hours, or overnight, to set.

Step 12

My mold, designed for easy release, allowed the pudding to come out smoothly, simply invert onto a plate.

If using traditional molds, line with plastic wrap, lightly oil, or briefly dip the mold in hot water before flipping.

Step 13

Add your final touches. Melt chocolate and drizzle over, or blend strawberries with honey for a sauce to pour on top.

Step 14

I prepared some whole strawberries by washing and drying them, then dipping them in melted dark chocolate. I chilled them on a baking paper-lined plate in the fridge.