What is the difference between Bavarian cream and mousse?

The two are very similar, but Bavarian cream is formed with gelatin. In contrast, mousse is formed by the ingredients that already stabilize it. Another difference is that mousse can use different ingredients to capture air and make it light. Bavarian cream always uses cream or milk.

What is the difference between Bavarian cream and custard?

Custard can be sweet or savory, whereas bavarian cream is always sweet. Additionally, Bavarian cream is lightened up with milk or cream. Bavarian cream is made with a custard.

Is bavarois the same as bavarian cream?

YES. Bavarois is just a fancy French name for it.

Raspberry Bavarian Cream

Name: Raspberry Bavarian Cream
Prep time: 4 h 50 min
Cook time: 10 min
Total time: 5 h
Cuisine: French
Ingredients: ½ Cup orange juice or raspberry juice; 2 Pints raspberries (plus more for garnish); 1 ½ Tablespoons gelatin (1 ½ packets); 5 eggs, whites separated from yolks; 1 Cup sugar + 1 Tablespoons Sugar; 2 teaspoon cornstarch; 1 ½ cup whole milk; pinch salt; 1 Cup cool whip (plus more for garnish); 2 Tablespoon Chambord (optional)

Description

This Raspberry Bavarian Cream recipe is a fruity, velvety, delicious dessert. A great way to use raspberries and want a luxurious and special dessert. This is modified from Julia Child’s Mastering the Art of French Cooking and it is a hit in our house. Try this great treat today.

Ingredients

Units Scale

1/2 cup orange juice or raspberry juice
2 pints raspberries (plus more for garnish)
1 1/2 Tablespoons gelatin (1 1/2 packets)
5 eggs, whites separated from yolks
1 cup sugar + 1 Tablespoons Sugar
2 teaspoon cornstarch
1 1/2 cup whole milk
pinch salt
1 cup cool whip (plus more for garnish)
2 Tablespoon Chambord (optional)

Cook Mode Prevent your screen from going dark

Instructions

Rinse and mash raspberries with muddler
In medium bowl, sprinkle gelatin on orange juice, using bowl big enough to make sure all gelatin absorbs some of the juice, and set aside
Put egg yolks in a large bowl.
In the egg yolk bowl, slowly add 1 cup of sugar while whisking until well combined
Whisk cornstarch into the same bowl
Slowly whisk in milk
Put mixture into saucepan and over medium heat
Continue stirring until the temperature hits 170° Fahrenheight — this takes about 10 minutes – take care not to overheat and remove immediately
Add in orange juice and stir for a minute
Move to a large separate mixing bowl and set aside, maybe the rinsed out bowl that had the egg yolks
Using KitchenAid whisk attachment or manually, add egg whites and salt to new mixing bowl or empty KitchenAid mixer.
Mix on high until soft peaks.
Add 1 Tablespoon sugar and whisk until firm peaks. – this should take a total of about 5 minutes
While whisking, add a few cups of ice and a bit of water to a large bowl that the KitchenAid mixing bowl can fit in
Fold whipped egg whites into the custard and then move back to kitchen aid and place over ice
Continue folding until cool, but not set
Fold in whipped cream, Chambord, and raspberries
Add equal amounts to mason jars (between 4-5 mason jars)
Cool for at least 4 hours and up to 2 days
Top with whipped cream, raspberries, and serve.

Notes

While we temper the custard, there is still raw egg whites being used. Consider egg safety and using pasteurized eggs. I did not use pasteurized eggs.
Chambord, a raspberry liqueur is a great addition, but you will end with a great product without it.
I use orange juice, but if you have raspberry juice, that would be great too.
Calories is for 5 servings