Food, Photography and Lifestyle Blog

Strawberry Bavarian Cream

Today I have to give my Pastry Staff a tick on his fingers, as he seems to have forgotten how to prepare this classic dessert in a fashionable way and use Gelatin the way its intended, not to make things rock hard, but to barely set things so they have the right texture, softness and creaminess. Right so I sent him on a break after he started arguing and thought I’d whip the dessert up myself quickly before lunch. The Recipe is simple and easy to do if you follow some basic guidelines.

Strawberry Bavarian Cream


Strawberry Bavarian Cream

For the Bavarian Cream
1 Liter Milk
1 Lite Strawberry Puree (Home Made)
1 Piece Vanilla Bean
16 Pieces Egg yolk
400 Grams Sugar
28 Leaf Gelatin
2 Liter Cream
50 ML Strawberry Liqueur
For the Strawberry Jelly
1/2 Liter Strawberry Puree (Home Made)
½ Liter Sparkling Water
150 Grams Sugar
7 Leaf Gelatin
Sprig of Mint Leaf
White Chocolate Boule
Whipped Cream with Icing Sugar
A dusting of Icing Sugar on the Mint.


Soak the Gelatin Leaves in Cold water to expand them. Meanwhile bring the Milk together with the Strawberry Puree to a boil with the Vanilla Stick, which is split in two. Once the Milk mixture Boils Turn down the fire and dilute the Gelatin in the Milk. Strain Milk to ensure no lump is left behind. Meanwhile have the Egg Yolks mixed with the Sugar, and pour the hot Milk mix over this, whilst constantly stirring. Place the mixture back on a small fire and whilst constantly stirring bring it almost to a boil, but do not let it boil or the egg yolks will get cooked and the whole thing will split. Keep stirring until you put the pan in an Ice Bath. Meanwhile Whip the Cream, until just fluffy, and set aside. Once the Milk mixture starts to cool down it will start to set on the edges of the pan, so you need to stir regularly, and once the mix is sufficiently cooled you will see it becoming slowly thicker, just at this moment you need to fold under the whipped cream. Be Careful to do this thoroughly and quickly. Fill the Bavarian Cream into glasses or whatever other container you wish, and let it set in the fridge. Mean while prepare the Jelly Topping and once cooled down top the Bavarian Creams with this and set all in the fridge again. Ready to serve within an hour!

Moi working the Desserts

Moi working the Desserts


Setting in the fridge, they will be ready in an hour!

Setting in the fridge, they will be ready in an hour!


7 responses

  1. Kim

    Oh boy those look lovely. What a great blog you have – full of interesting info and the photos are wonderful.

    April 7, 2009 at 7:51 am

  2. cosmopolitanblog

    Thanks Kim, you have a nice blog youself as well, just spend a bit time reading on there!

    April 7, 2009 at 8:15 am

  3. Those are some great looking desserts Marco! I think gelatine is a great substance and I use it a lot when preparing things like pannacotta but it can sometimes be a little bit tricky. I don’t want to use too much as that just tastes awful and too little… well that just makes it too liquid. Especially with pannacotta’s as they just fall apart when you take them out of their molds. Is there a golden rule somewhere on how much gelatine to use?

    April 7, 2009 at 8:30 am

  4. cosmopolitanblog

    Hi Simone it varies, I used here 28 leaves for 4 liters of liquid, however its still cold in Hk, in summer time we need to add gelatine. I prefer to offer these kind of desserts in a cup or glass so you can lower the gelatine and make it really soft, it just tastes so much beter!

    April 7, 2009 at 8:42 am

  5. Angela

    Hi, What sort of gelatine leaves – golf leaf or titanium?
    Thank you,

    December 17, 2009 at 12:13 am

    • cosmopolitanblog

      Hi Angela, I have no idea what is golf leaf or titanium gelatine, i know only regular gelatine leaves

      December 17, 2009 at 3:03 am

  6. Hannah

    Hi, what a lovely presentation! I am going to try this recipe but am wondering if you have any specific directions for making the strawberry jelly topping. Also what is the difference in using sparkling water and just water?
    Thanks! Hannah

    June 10, 2010 at 5:40 am

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