Chocolate Bavarian Cream

Bayerische Creme

Chocolate Bavarian Cream is a another tasty German dessert recipe. For those of you who have never tried it, it is rather like a cooked custard and is made with egg yolks, gelatine and whipped cream.

Known as Bayerische Creme, serve this German recipe with chocolate sauce, raspberry or strawberry coulis (puree).

As a reader quite rightly pointed out, my recipe does not have chocolate in it. An authentic Bavarian Cream is not made with chocolate, however, you can serve it with a chocolate sauce.

German Dessert Recipe

Serves 4 people

Soak the gelatine leaves in cold water until soft. Whip the cream until quite stiff, but do not overbeat. Place the egg yolks, vanilla flavouring and powdered sugar in a bowl and whisk until pale and creamy.

Heat the cherry brandy in a small pan and then remove from the heat. Squeeze the gelatine leaves to remove excess fluid and then dissolve in the cherry brandy. Then add the cherry brandy to the egg yolk mixture and stir. Take about a third of the whipped cream and whisk into the egg yolk cream. Fold the remainder in very carefully.

Take 4 moulds (120ml) or a large mould and pour the mixture in carefully. Cover the moulds and place in the fridge for about 2 hours until set.

To remove the Bavarian cream, dip the moulds, up to the rim, in hot water for about 5 seconds and then tip out onto a dessert plate.

Serve with chocolate sauce, raspberry or strawberry coulis.

Chocolate Sauce

Strawberry or Raspberry Coulis Recipe

Wash the fruit. Depending on the size of the fruit, halve or quarter. Place the fruit, lemon juice and sugar in a tall mixing jug and with a hand mixer puree until smooth. Press the puree through a sieve and serve with your chocolate Bavarian cream.

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