Bavarian cream is a classic French custard mousse made by folding whipped cream into a cooled vanilla custard with gelatin. Its airy, light texture makes it ideal for filling cakes, pies, and pastries.
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Stir together cold water and gelatin in a small bowl; set aside to soften.
Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.
Refrigerate in airtight containers for up to 3 days. Do not freeze, as the mousse texture will break down upon thawing.
Double boiler or heatproof bowl (to temper egg yolks safely) · Whisk (for yolks and cream) · Candy or instant-read thermometer (optional, to confirm custard thickness) · Electric mixer or whisk (to whip cream to medium stiffness)
Gelatin is essential for the set texture. Without it, the mousse will not hold its shape. Unflavored gelatin is the standard; powdered versions work the same way.
Pour hot milk into the yolk mixture in a steady stream while whisking constantly. Strain the cooked custard into a clean bowl to remove any cooked egg bits.
Whip the cream until it forms soft peaks that hold their shape but are still slightly billowy. Over-whipping will create butter.
If the custard is too cold, the gelatin may set prematurely and create lumps. If too warm, the foam from whipped cream will collapse.
Yes, pour onto cake layers before gelatin sets, then refrigerate for at least 1 hour. Assemble the cake once firm.
