Bavarois aux Fruits Rouges (Red Berry Bavarian Cream)

Bavarois aux Fruits Rouges (Red Berry Bavarian Cream) ingredients

• 2 cups mixed red berries (fresh or frozen)
• 1/4 cup granulated sugar
• 2 tsp gelatin powder
• 1/4 cup cold water
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar
• 1/2 cup fresh berries
• 6 leaves mint leaves

How to make Bavarois aux Fruits Rouges (Red Berry Bavarian Cream)

1. Lightly grease a 6-cup ring mold or individual ramekins with a neutral oil or non-stick spray, then wipe out any excess. This helps with easy unmolding.
2. Prepare the Berry Purée: In a saucepan, combine 2 cups mixed red berries and 1/4 cup granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Mash them slightly with a fork.
3. Pass the cooked berry mixture through a fine-mesh sieve into a clean bowl, pressing firmly on the solids to extract all the liquid and purée. Discard the seeds and pulp. You should have about 1 cup of smooth berry purée. Set aside to cool.
4. In a small bowl, sprinkle 2 teaspoons gelatin powder over 1/4 cup cold water. Let it bloom for 5-10 minutes, until it becomes a solid, jiggly mass.
5. Prepare the Crème Anglaise base: In a medium saucepan, whisk together 3 large egg yolks and 1/3 cup granulated sugar until pale and slightly thickened. Gradually whisk in 1 cup whole milk.
6. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until it thickens enough to coat the back of the spoon (reaching 170-175°F / 77-79°C). Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract.
7. Add the bloomed gelatin to the warm crème anglaise and stir until the gelatin is completely dissolved. Stir in the cooled berry purée until well combined and the mixture is uniformly colored.
8. In a separate large, chilled bowl, whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar until soft peaks form. Be careful not to over-whip.
9. Once the berry-gelatin mixture has cooled to lukewarm (it should be thick but not set), gently fold the whipped cream into the berry mixture in two additions, using a spatula. Fold until just combined, ensuring no streaks remain, taking care not to deflate the mixture.
10. Pour the Bavarois mixture into your prepared mold or ramekins. Cover loosely with plastic wrap and chill in the refrigerator for at least 3.5 to 4 hours, or preferably overnight, until completely set.
11. To unmold, briefly dip the bottom of the mold into hot water (about 10-15 seconds) to loosen. Invert the mold onto a serving plate and gently lift it away. If using ramekins, run a thin knife around the edge before inverting.
12. Garnish with 1/2 cup fresh berries and a few mint leaves, if desired, before serving slices of the elegant Bavarois.

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