Recipes
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.
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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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
Ingredients
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Instructions
- Sprinkle the raspberry syrup with the gelatin.
- Set aside a cup of the raspberries.
- Whip the cream until it doubles.
- Whip the egg whites and add a tablespoon of the sugar.
- Whip until the whites form firm peaks.
For the custard
- Beat the egg yolks and add the remaining sugar.
- Beat for 2 minutes until the mixture forms a ribbon
- Whisk in the corn-starch.
- Bring the milk to boil and stir in the egg yolk mixture, beating it as you pour.
- Stir with a wooden spoon until the mixture reaches 170 degrees.
- Add the raspberry gelatin mixture and beat.
- Place the mixture into a bowl and stir in the egg whites.
- Set over ice and stir with a spatula
- As the mixture cools add the whipped cream and raspberry puree.
- Pour the mixture into dessert bowls and chill.
- When removing the dessert from the bow, dip into hot water for a second and turn over a plate.
- Serve and enjoy.