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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6
Author Hostess At Heart


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


  • 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.


Bavarian Cream adapted from Food Network and Michael Symon


Serving: 6g | Calories: 477kcal | Carbohydrates: 22g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 299mg | Sodium: 51mg | Potassium: 228mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1855IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 1mg
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