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This white chocolate raspberry bavarian cream combines smooth white chocolate sweetness with tangy raspberry notes for an unforgettable flavor mix. Its light, airy feel makes it the perfect finish after a big meal.
I whip up this bavarian cream every summer when raspberries are at their best. During my last family gathering, everyone thought I'd bought it from a fancy bakery.
Gelatin really makes or breaks this dessert. A trick I've picked up over time is to always soak gelatin in cold water first, then melt it in warm liquid—never boiling hot. This gives you that smooth, lump-free texture every time.
What You'll Need
- 250g fresh raspberries: Pick ripe ones for stronger flavor
- 80g sugar: Change amount based on how sour your berries are
- 1 tablespoon lemon juice: Brings out the natural raspberry flavor
- 4 teaspoons powdered gelatin: The key to getting that perfect texture
- 200g white chocolate: Go for quality stuff with real cocoa butter
- 250ml heavy cream: Look for at least 30% fat content
- 2 egg yolks: These add richness and smoothness
- 50g sugar: For the white chocolate layer
- 1 teaspoon vanilla extract: Real vanilla works best for fuller flavor
How To Make It
- Making the raspberry layer:
- Mix raspberries, sugar and lemon juice in a pot. Cook on medium heat for about 5 minutes, stirring now and then. The berries should soften and release juice. Don't cook too long or you'll lose the bright color and fresh taste.
- Blending and straining:
- Take off the heat and blend everything until smooth. Push the mixture through a fine strainer to get rid of all seeds. This takes time but gives you that silky texture. Put the strained puree back in the pot.
- Adding raspberry gelatin:
- Sprinkle gelatin over a few spoons of cold water in a bowl and let it sit for exactly 5 minutes. It should soak up all the water and get spongy. Stir this gelatin into the warm raspberry mixture, mixing well until it's completely dissolved.
- First cooling period:
- Gently pour the mixture into your glasses or small molds, making sure the top is flat. Put in the fridge for about 2 hours. This layer needs to be firm enough to hold up the white chocolate layer without mixing.
- Preparing white chocolate:
- Break the white chocolate into small, even pieces and melt in a double boiler, stirring gently. Keep water away from the chocolate and don't overheat it or it'll burn. Once smooth, set aside at room temperature.
- Making custard base:
- Heat the heavy cream until it just starts to bubble, then remove from heat. In another bowl, beat egg yolks with sugar until pale and fluffy. Slowly pour the hot cream into this mixture while whisking constantly so the eggs don't scramble.
- Cooking the custard:
- Put this mixture back in the pot and cook on very low heat, stirring constantly with a wooden spoon. The custard is ready when it coats the back of the spoon and a finger drawn through leaves a clear path. Never go above 85°C or the custard will curdle.
- Finishing the chocolate layer:
- Off the heat, add the melted white chocolate and vanilla to the custard. Stir gently until completely smooth and silky. Then add your pre-soaked, melted gelatin and mix well.
- Final assembly:
- Let the white chocolate mixture cool to about 30°C. Carefully pour this layer over the set raspberry layer in the fridge. Use the back of a spoon to guide the mixture so it doesn't disturb the bottom layer. Refrigerate for at least another 2 hours.
Storage Tips
The bavarian cream keeps well in the fridge for 2-3 days. Cover each glass or mold with plastic wrap to keep other food smells away. Just know that it tastes best within the first 24 hours, and the raspberry layer might slightly bleed into the white chocolate layer over time.
Ingredient Swaps
Frozen raspberries work just as well if you can't find fresh ones. For a vegetarian version, swap in agar-agar using about a third of the amount. Try milk chocolate instead of white for a different but equally tasty flavor. If you need an egg-free version, double the cream and add a bit more gelatin.
Serving Ideas
Show off those pretty layers by serving in clear glasses. Top with a few fresh raspberries, a mint leaf, and maybe some grated white chocolate. For fancy occasions, add a touch of edible gold leaf on top. This dessert pairs wonderfully with semi-dry champagne or a sweet wine like Sauternes.
A Bit Of Background
Bavarian cream comes from French chefs working in the Bavarian court in the early 1800s. In its traditional form, it was unmolded and topped with candied fruits. Our modern version with distinct layers borrows from contemporary French pastry techniques that focus on contrasting textures and flavors. The raspberry-white chocolate combo has become a staple in modern French dessert-making.
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Frequently Asked Questions
- → Comment réaliser la base fruitée ?
Chauffez des framboises avec le sucre et le jus de citron, filtrez après mixage, et ajoutez la gélatine. Laissez bien refroidir pour qu’elle fige.
- → Quelle est la meilleure façon de fondre le chocolat blanc ?
Coupez le chocolat blanc en morceaux, faites-le chauffer doucement au bain-marie et remuez jusqu'à ce qu'il devienne bien lisse.
- → Par quoi remplacer la gélatine si besoin ?
L'agar-agar peut être choisi à la place, mais lisez les instructions pour ajuster correctement les quantités.
- → Combien de temps chaque couche doit-elle refroidir ?
Prévoyez entre 1 et 2 heures au réfrigérateur pour que chaque couche prenne bien avant d'ajouter la suivante.
- → Quel est le meilleur moyen de présenter ce dessert ?
Mettez les couches dans des verres ou démoulez-les délicatement avant de décorer avec de la menthe ou des framboises fraîches.