Bavarian Cream with Blackberry Coulis

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

Author: Hostess At Heart

Deliciously flavorful smooth Bavarian Cream with real vanilla specks. Topped with an easy Blackberry Coulis and real whipped cream for a real show stopper.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Keyword: Bavarian Cream with Blackberry Coulis

Servings: 6

Ingredients

  

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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

Bavarian Cream adapted from Food Network and Michael Symon

Nutrition

Serving: 6gCalories: 477kcalCarbohydrates: 22gProtein: 7gFat: 41gSaturated Fat: 24gCholesterol: 299mgSodium: 51mgPotassium: 228mgFiber: 4gSugar: 15gVitamin A: 1855IUVitamin C: 17mgCalcium: 115mgIron: 1mg

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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