Vanilla bavarois with raspberry coulis recipe
- Cuisine: German
- Serves 8
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Bavarois, or Bavarian cream, is a timeless classic and is the perfect choice for a hot climate Christmas dessert. These days, it is moulded individually and accompanied by a little fruit coulis. I like to use a fresh vanilla bean to flavour the milk and scrape out some of the seeds to add a fleck to the bavarois.
Ingredients2 ½ cups milk
1 vanilla bean, split lengthwise, seeds scraped or 2 tsp vanilla extract
5 egg yolks
¾ cup caster sugar
Pinch of salt
1 tbsp plus 1 tsp powdered gelatine, softened in ⅓ cup cold water
2 cups cream
Fresh raspberries or strawberries, to decorate
2 cups raspberries or hulled strawberries, fresh or frozen
1 tbsp red currant jelly
½ cup caster sugar
Juice of ½ lemon
PreparationBring the milk, split vanilla bean and scraped seeds (if using) almost to the boil in a saucepan over a moderate heat, then cover and cool.
Beat the egg yolks with the sugar and salt until thick and lemon coloured. Pour into a clean heavy-based saucepan with the milk and stir over a low heat until the mixture coats the back of a spoon. Remove the vanilla bean and cool slightly. Add the softened gelatine, stir until dissolved then add the vanilla essence if not using the vanilla bean.
Cool, then chill until the mixture is beginning to set, stirring frequently. Whip the cream until soft peaks form and fold through the custard. Pour into 8 individual dariole moulds which have been lightly oiled and chill for several hours until firm.
Meanwhile, to make the raspberry coulis, gently heat the raspberries or strawberries until just lukewarm. Add the red currant jelly, caster sugar and lemon juice, lightly mashing the fruit. Mash to a pulp, then push through a sieve. Cool and set aside until needed.
Unmould the bavarois carefully onto serving plates and surround each with a little raspberry coulis, decorating with the fresh berries.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Vanilla bavarois with raspberry coulis recipe then browse more German recipes, dessert recipes, christmas recipes, margaret fulton christmas recipes, cold seafood christmas lunch recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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