Easy Raspberry Bavarian Cream With Creme Fraiche Food

CRUSHED RASPBERRY CREAMS

Steps:

• In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
• Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

RASPBERRY BAVARIAN CAKE

Steps:

• In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside., In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.

RASPBERRY BAVARIAN CREAM

Steps:

• 1. Bloom the gelatin in the cold water.
• 2. Prepare the Creme Anglaise: Whip the egg yolks and sugar until thick and light. In a medium saucepan, scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot water bath (double boiler), stirring constantly, until it thickens slightly. Stir the gelatin mixture into the hot custard sauce until it is dissolved.
• 3. Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
• 4. In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
• 5. When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
• 6. Pour the mixture into molds or serving dishes. Chill until completely set. If prepared in molds, unmold for service.
• 7. VARIATIONS Vanilla Bavarian Cream: Increase the milk to 16 oz (1 pint) and the sugar to 4 oz. Omit the raspberry jam. White Chocolate Bavarian Cream: Add 8 oz white chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in. Omit the raspberry jam. To Convert To A Mousse: Reduce the quantity of gelatin to 1/3 or 1/2 the amount indicated in the recipe. *To Use Fresh or Frozen Raspberries: Fresh - Mash 8 oz fresh raspberries with 3 oz granulated sugar Frozen - Use 12 oz frozen, sweetened raspberries Stir the puree into the custard sauce before adding the whipped cream.

BAVARIAN CREAM WITH RASPBERRY COULIS

Steps:

• For the Bavarian cream
• Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
• Soak the gelatin in 2/3 cup cold water for 10 minutes.
• Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
• Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
• Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
• Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
• Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
• For the coulis
• Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
• Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

HEAVENLY DESSERT - VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE

Steps:

• FOR BAVARIAN CREAM:.
• Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
• Soak the gelatin in 1/2 cup cold water for 10 minutes.
• Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
• Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
• Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
• Remove the bean from the milk and reheat the milk mixture. Set aside.
• Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
• Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
• Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
• Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
• CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
• An ideal consistency is achieved when the cream flows heavily off the spoon.
• Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
• Serve with chilled raspberry sauce.
• RASPBERRY SAUCE:.
• Puree and sieve 1 pint of raspberries.
• Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
• Add raspberry puree and reduce for about 3-4 minutes.
• Serve chilled.

EASY BAVARIAN CREAM

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.

RASPBERRY CRèME FRAîCHE PUFF

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
• Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.
• Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

EASY RASPBERRY BAVARIAN CREAM WITH CREME FRAICHE

Steps:

• 1. Dissolve gelatin in boiling water. Stir in the ice cubes until melted. Stir in lemon juice, raspberries and syrup. Whip cream until stiff and fold it into the raspberry mixture until thoroughly blended. This can be done in your mixer on low speed. Pour into a 2 quart mold and refrigerate until firm. You can spoon the cream into 8 or 10 individual stemmed glasses and refrigerate until firm. Serve with a dollop of Lemon Creme Fraiche or a spoonful of raspberries in syrup/ Small, tart lemon cookies are a nice accompaniment. Serves 8 to 10 Lemon Creme Fraiche: 1/2 cup sour cream 1/2 cup cream 2 T. lemon juice 3 T. sugar 1 t. grated lemon peel In glass jar with tight fitting lid, mix all ingredients and stir until blended. Store in refrigerator until ready to serve. Can be made 2 to 3 days earlier. Makes 1 cup sauce. Can be used on puddings and fruit tarts. Note: The addition of 1 T. rum to the whipped cream adds a party touch to this dish. Easy Strawberry Bavarian Cream: Follow the directions above but substitute 1 pkg. of strawberry gelatin and 1 pkg. of frozen strawberries in syrup for the raspberry counterparts. Source: Renny Darling