Julie and Julia Raspberry Bavarian Cream Recipe

Last week, we shared a recipe for a delicious basil and tomato bruschetta inspired by a dish Julie makes in ‘Julie and Julia‘. In the movie, Julie, a New Yorker decides to try cooking every recipe in Julia Child’s ‘Mastering the Art of French Cooking’ and blog about her experience.

One day she whips up a beef bourguignon with a raspberry Bavarian cream for dessert. While we’ll be sharing a recipe for that bourguignon soon, today we’re focusing on that brief appearance of raspberry cream.

Serve this as a dessert after a light meal.

Print Recipe

Raspberry Bavarian Cream Recipe

A smooth, creamy raspberry dessert.

Votes: 24
Rating: 3.25
You:

Rate this recipe!

Prep Time

5 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 500 grams frozen raspberries
• 1/2 cup raspberry syrup
• 1 1/2 tbsp gelatin
• 1/2 cup whipping cream
• 5 eggs separated
• 2 tsp corn starch
• 1 1/2 cups boiling milk
• 1 cup + 1 tbsp white sugar

Prep Time 5 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 500 grams frozen raspberries 1/2 cup raspberry syrup 1 1/2 tbsp gelatin 1/2 cup whipping cream 5 eggs separated 2 tsp corn starch 1 1/2 cups boiling milk 1 cup + 1 tbsp white sugar

Votes: 24 Rating: 3.25 You: Rate this recipe!

Instructions

1. Sprinkle the raspberry syrup with the gelatin.
2. Set aside a cup of the raspberries.
3. Whip the cream until it doubles.
4. Whip the egg whites and add a tablespoon of the sugar.
5. Whip until the whites form firm peaks.

For the custard

1. Beat the egg yolks and add the remaining sugar.
2. Beat for 2 minutes until the mixture forms a ribbon
3. Whisk in the corn-starch.
4. Bring the milk to boil and stir in the egg yolk mixture, beating it as you pour.
5. Stir with a wooden spoon until the mixture reaches 170 degrees.
6. Add the raspberry gelatin mixture and beat.
7. Place the mixture into a bowl and stir in the egg whites.
8. Set over ice and stir with a spatula
9. As the mixture cools add the whipped cream and raspberry puree.
10. Pour the mixture into dessert bowls and chill.
11. When removing the dessert from the bow, dip into hot water for a second and turn over a plate.
12. Serve and enjoy.