Strawberry Bavarian Cream

5 from 1 vote

Strawberry bavarian cream is like if strawberry pudding and strawberry mousse had a baby with fresh strawberry puree and it's basically the perfect no bake strawberry recipe!

Prep Time20

Cook Time10

Cooling5

Total Time5 30

Course: Dessert

Cuisine: German

Keyword: Bayerische Creme, Cream, no bake, Strawberries

Servings:

Calories: 233kcal

Equipment

Electric Mixer

Ingredients

Custard

450 grams strawberries without the tops, fresh or frozen
1 packet powdered gelatin
75 milliliter milk
75 milliliter heavy cream
3 egg yolks
25 grams sugar

Whipped Cream

200 milliliters heavy cream cold

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Instructions

Strawberry Puree

Blend the strawberries in a high powered blender and pour through a fine mesh sieve into a medium bowl.
Add 1/4 cup of the strawberry puree into a small bowl and sprinkle the gelatin over the top.
Stir to combine and set aside for at least 5 minutes.
Transfer the bloomed gelatin into a medium heat safe bowl and place a fine mesh sieve over the bowl.

Make the Custard

Pour the cream and milk into a medium sauce pan and cook on the stove over medium heat until it starts to simmer - stir frequently.
While the cream and milk heat up, whisk the egg yolks and sugar together in a small bowl until light and frothy.
Once the cream is heated through, remove from the heat.
While whisking the egg mixture constantly, slowly add a 1/2 cup of the hot cream and milk to the egg yolks and sugar. This is called tempering the eggs.
Now, while constantly whisking the remaining cream and milk in the sauce pot, slowly pour the now tempered egg mixture back in.
Return the pot to medium heat and stir constantly with a rubber spatula. Continue heating and stirring until the mixture has thickened slightly - thick enough to coat the back of a wooden spoon.
Once it has thickened, remove it from the heat immediately and continue stirring for a few more minutes.
Pour the custard through the mesh sieve onto the strawberry bloomed gelatin.
Remove the sieve and whisk to combine.
Ladle in 1/4-1/2 cup of the strawberry puree into the custard and whisk to combine between each addition.
Cover the bowl and leave to cool to room temperature and then place in the fridge until chilled.

Whip the cream and assemble

Once the mixture has chilled, whip up the remaining heavy cream until it forms medium peaks.
Use an electric mixer to beat the set strawberry pudding until smooth and soft.
In two additions, fold the whipped cream into the custard using a rubber spatula. Be careful not to stir but rather fold, this will help keep the air inside of the cream and keep the dessert from getting too dense.
Use a piping bag or ladle to transfer the bavarian cream into the dishes you wish to serve it in.
Cover the surface of the cream with plastic wrap and place in the fridge to set for four hours or overnight. Then top with fresh whipped cream and fresh strawberries.

Notes

These can be stored in the fridge for about 3 days, but best eaten the same day or next day.

Nutrition