Bavarian Cream with Blackberry Coulis
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Deliciously flavorful smooth Bavarian Cream with real vanilla specks. Topped with an easy Blackberry Coulis and real whipped cream for a real show stopper!
I made a mistake in the kitchen. One of the most amazing mistakes ever!
I wanted to make a bavarian cream filling for a post that had been rambling around in my head. Well, the further I got into it, the more that I realized that this recipe wasn’t suited for a filling. It was a stand alone screaming on the top of the mountain prima donna. The recipe that was floating in my head took an immediate back seat to this dish.
Talk about a delicious, melt in your mouth, cream with real vanilla specks. The Blackberry Coulis tops this dish with a burst of fresh fruit richness, and dresses up the dish elegantly. This isn’t one of those desserts that is sickly sweet thats good on the first taste, but goes downhill from there. No, this lovely concoction is delicious to the very last bite. Mistakes like this are what keep me in the kitchen.
Bavarian Cream with Blackberry Coulis
Ingredients
Bavarian Cream
- 1 vanilla bean
- 1 1/4 cups heavy cream
- 1 tablespoon powdered gelatin
- 3 tablespoons milk
- 1/4 cup sugar
- 5 egg yolks
Whipped Topping
- 1 1/4 cups heavy cream
- 3 teaspoons sugar
Blackberry Coulis
- 1 pint blackberries reserve 6
- 1 to 2 teaspoons sugar depending on the sweetness of the berries
Instructions
- In a saucepan, add cream. Split vanilla bean and scrape seeds into cream. Drop the bean into cream and bring to a boil Turn off the heat and let sit for 1 hour. Discard pod.
- Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm cream mixture back up and slowly whisk into the egg yolks. Place this mixture over simmering water and stir until thick enough to coat the back of a wooden spoon. Remove from the heat and add milk and gelatin mixture. Place mixture into an ice bath and bring to room temperature.
- Whip heavy cream with an electric mixer and add sugar until soft peaks form. Fold 1-1/4 cups of whipped cream into cream mixture. Reserve remaining whipped cream for topping. Pour into 6 dessert dishes. Cover with plastic wrap and refrigerate. Allow to chill 4 to 5 hours.
- Place blackberries into a blender with sugar. Blend until smooth.
- Top bavarian cream with whipped cream and blackberry coulis and reserved blackberry.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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My go-to doughnut is a Bavarian Cream. The addition of the fruit is great.
Oh my gosh is this ever lovely! Beautiful post, Julie!
Thank you! It was delicious and so pretty on my table.
This looks so delicious and smooth Julie. Love the sweet little berries on top 🙂
Thank you skd! Hope all is well and that you have a great day!
I haven’t looked into it yet, either. Some day I hope to!
Let me know if you do. Maybe we could meet up!
I will. That would be fun!
I would be happy to be your foodie buddy! 🙂 I don’t know of many around here either. Have you ever thought about going to a blogging conference?
Yes, but I haven’t looked into it yet. You?
I wish we lived closer so you could throw all your mistakes my way, Julie! I would take care of them for you! 🙂 I love anything with cream or real vanilla bean in it, so I know I would love this. The berry sauce makes it so beautiful as well. Definitely saving this to make. Thanks for sharing your happy accident!
Thank you Shari! I wished you lived closer too! Would you believe that there are very few food bloggers around here or people that just like to get together and cook or bake? I could use a foodie buddy.
I love when a recipe takes a turn for the worse, but it is really a blessing in disguise! I have never really made a great cream before so I am interested in trying your recipe! Thanks for linking up to Saucy Saturdays!