Deliciously flavorful smooth Bavarian Cream with real vanilla specks. Topped with an easy Blackberry Coulis and real whipped cream for a real show stopper.
1 to 2teaspoonssugardepending 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
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.