Hoffman Media


Blackberry Bavarian Cream

Blackberry Bavarian Cream

2 large eggs, separated
1/4 cup water
1 1/2 teaspoons unflavored gelatin
6 tablespoons sugar, divided
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/8 teaspoon salt
2 cups fresh blackberries, lightly crushed
1 teaspoon fresh orange zest
1 tablespoon fresh orange juice
1/2 cup heavy whipping cream
Seedless blackberry jam
Garnish: 18 fresh mint sprigs and 18 fresh blackberries, halved vertically 

• In a medium bowl, whisk egg yolks with water. Set aside.
• In the top of a double boiler over simmering water or in a medium heatproof bowl set over a medium saucepan of simmering water, combine gelatin, 4 tablespoons sugar, vanilla-bean seeds, and salt, whisking well. Add egg-yolk mixture and blackberries. Cook, stirring constantly, until gelatin is thoroughly dissolved and mixture coats the back of a spoon, approximately 8 minutes. Remove from heat. Add orange zest and orange juice. Transfer mixture to a large bowl. Set aside.
• In another large bowl, beat egg whites with an electric mixer at medium-high speed until soft peaks form. Add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold beaten egg whites into blackberry mixture. Set aside.
• In a medium bowl, beat cream with an electric mixer at medium-high speed until stiff peaks form. Gently fold whipped cream into blackberry mixture.
• Pour Bavarian-cream mixture into 18 (2-ounce) small silicone molds*. Place silicone molds on a baking sheet. Freeze until Bavarian cream is firm, approximately 6 hours.
• Carefully remove Bavarian cream from molds. Set aside, but keep cold.
• Spoon a bit of blackberry jam onto center of individual dessert plates. Place a Bavarian cream serving in center of each jam spoonful.
• Garnish each with a mint sprig and 2 blackberry halves, if desired. Serve immediately.

*For testing purposes, we used Gastroflex silicone molds. 

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