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Boysenberry Bavarian Cream Recipe

Ingredients

How to make it

  • In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding.
  • In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot milk into the egg mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until custard thickens enough to coat a wooden spoon. Do not let mixture boil or it will curdle.
  • Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.
  • Whip cream until stiff. Puree Boysenberries in a food processor or blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side).
  • Fold whipped cream into custard, then fold in pureed strained Boysenberries.
  • Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top.
  • Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    you are on a roll-love all your posts today
    Was this review helpful? Yes Flag

The Cook

hopscotch CA

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