Cherry Bavarian cream is a sophisticated French dessert that combines the silky smoothness of traditional Bavarian cream with the vibrant flavor of fresh cherries. This elegant dessert features a light, airy texture that melts in your mouth while delivering an intense cherry flavor that’s perfectly balanced with vanilla undertones. Whether you’re hosting a dinner party or treating yourself to something special, this cherry Bavarian cream recipe will impress with its restaurant-quality presentation and unforgettable taste.
Ingredients for Cherry Bavarian Cream
For the Bavarian Cream Base:
- 300g (10.6 oz) fresh cherries, pitted
- 12g (4 packets) unflavored gelatin powder
- 150ml (2/3 cup) heavy cream
- 150ml (2/3 cup) whole milk
- 60g (1/4 cup) granulated sugar
- 55g (3 large) egg yolks
- Juice of 1/2 lemon (approximately 1 tablespoon)
- 1 vanilla pod (or 1 teaspoon vanilla extract)
For the Cherry Coulis:
- 100g (3.5 oz) fresh cherries, pitted
- 20g (1.5 tablespoons) granulated sugar
- Additional lemon juice to taste
Step-by-Step Instructions
Preparing the Gelatin and Milk Base
Begin by sprinkling the gelatin powder over 3 tablespoons of cold water in a small bowl. Allow it to bloom for 5 minutes until it becomes spongy and absorbs all the liquid. Meanwhile, pour the milk into a small saucepan and split the vanilla pod lengthwise, scraping out the seeds with a knife. Add both the pod and seeds to the milk, then heat gently over medium heat until small bubbles form around the edges. Do not allow the milk to boil.
Creating the Custard Foundation
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened, approximately 2-3 minutes of vigorous whisking. Remove the vanilla pod from the hot milk and slowly pour the milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. This tempering process is crucial for achieving a smooth custard base.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and reaches 170°F (77°C). Remove from heat immediately and stir in the bloomed gelatin until completely dissolved. Strain the mixture through a fine-mesh sieve to ensure smoothness and set aside to cool to room temperature.
Preparing the Cherry Element
While the custard cools, prepare the cherry component by pureeing the 300g of cherries with the lemon juice in a food processor or blender until smooth. Pass the puree through a fine-mesh sieve to remove any remaining pieces and create a silky texture. Stir this cherry puree into the cooled custard mixture until fully incorporated.
Incorporating the Whipped Cream
In a clean bowl, whip the heavy cream to soft peaks using an electric mixer or whisk. The cream should hold its shape but still appear glossy rather than grainy. Gently fold one-third of the whipped cream into the cherry custard mixture to lighten it, then carefully fold in the remaining cream in two additions, being careful not to deflate the mixture.
Molding and Setting
Divide the cherry Bavarian cream mixture among individual serving molds or ramekins, filling them about three-quarters full. Cover each mold with plastic wrap, ensuring the wrap doesn’t touch the surface of the cream. Refrigerate for at least 5 hours or overnight until completely set and firm to the touch.
Preparing the Cherry Coulis
For the coulis, combine the remaining 100g of cherries with 20g of sugar in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries break down and release their juices. Strain the mixture through a fine-mesh sieve, pressing the solids to extract maximum flavor. Add lemon juice to taste and refrigerate until ready to serve.
Final Assembly and Serving
To unmold the Bavarian creams, briefly dip the bottom of each mold in warm water for 10-15 seconds, then run a thin knife around the edges. Invert onto serving plates and gently lift the molds. Drizzle the cherry coulis around and over each dessert, and garnish with fresh cherries if desired.
Nutritional Information and Timing
Preparation Time: 45 minutes
Chilling Time: 5 hours
Total Time: 5 hours 45 minutes
Servings: 6 individual desserts
Nutritional Information per serving:
- Calories: 245
- Protein: 6g
- Carbohydrates: 22g
- Fat: 15g
- Fiber: 2g
- Sugar: 20g
- Calcium: 12% DV
- Vitamin C: 15% DV
This dessert provides a good source of vitamin C from the fresh cherries and calcium from the dairy components. The moderate calorie count makes it a reasonable indulgence for special occasions.
Variations and Substitutions
Flavor Variations
Transform this recipe by substituting cherries with other seasonal fruits. Strawberry Bavarian cream works beautifully with 300g of hulled strawberries, while raspberry creates an intensely flavored dessert with a gorgeous color. For a tropical twist, try mango or passion fruit, adjusting the sugar content based on the fruit’s natural sweetness.
Dietary Adaptations
For a lighter version, substitute half of the heavy cream with Greek yogurt, though this will create a slightly tangier flavor profile. Lactose-intolerant individuals can use lactose-free milk and cream without affecting the texture. For a lower-sugar option, reduce the sugar by half and add stevia to taste, keeping in mind that some sugar is necessary for proper texture.
Presentation Alternatives
Instead of individual molds, prepare this dessert in a large glass bowl for a trifle-style presentation, layering the Bavarian cream with fresh cherries and perhaps some ladyfinger cookies. For an elegant plated dessert, serve quenelles of the cream alongside fresh fruit and a drizzle of coulis.
Professional Tips
Gelatin can be temperamental, so ensure your bloomed gelatin is completely dissolved before adding it to the custard. If you notice any lumps, gently reheat the mixture while stirring until smooth. The key to perfect Bavarian cream is achieving the right consistency before adding the whipped cream – it should be cool but not set, with the consistency of thick cream.
Frequently Asked Questions
Can I make cherry Bavarian cream without eggs?
Yes, you can create an eggless version by increasing the gelatin to 15g and heating the milk with sugar until dissolved, then proceeding with the remaining steps. The texture will be slightly less rich but still delicious. This variation is perfect for those with egg allergies or preferences.
How long can cherry Bavarian cream be stored in the refrigerator?
Cherry Bavarian cream will keep in the refrigerator for up to 3 days when properly covered. The gelatin structure maintains its integrity well, though the texture is best within the first 24 hours. Always keep it covered to prevent absorption of other refrigerator odors and surface drying.
What’s the best way to unmold Bavarian cream without breaking it?
The key is using just enough warm water to loosen the edges without melting the dessert. Dip only the bottom of the mold in warm (not hot) water for 10-15 seconds, then run a thin, sharp knife around the edges before inverting. If it doesn’t release easily, repeat the process briefly rather than forcing it.
Can I freeze cherry Bavarian cream for longer storage?
While technically possible, freezing is not recommended as it significantly affects the texture. The gelatin structure can become grainy and the cream may separate upon thawing. If you must freeze it, do so for no more than one month and allow it to thaw slowly in the refrigerator.
Why didn’t my Bavarian cream set properly?
Several factors can prevent proper setting: insufficient gelatin, gelatin that wasn’t properly dissolved, mixture that was too warm when the cream was folded in, or cream that was over-whipped. Ensure your gelatin is fully bloomed and dissolved, and that your custard base has cooled to room temperature before folding in soft-peaked cream.
This cherry Bavarian cream recipe delivers professional-quality results with careful attention to technique and timing. The combination of fresh cherry flavor, silky texture, and elegant presentation makes it a showstopping dessert that’s surprisingly achievable for home cooks. Whether served at a dinner party or enjoyed as a special treat, this sweet dream dessert will create lasting memories with every spoonful.