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Raspberry Bavarian Cream in mason jars.

Raspberry Bavarian Cream

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  • Author: Ben
  • Prep Time: 50 minutes
  • Cool Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 5 hours
  • Yield: 4-5 Servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French


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.


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)


  1. Rinse and mash raspberries with muddler
  2. 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
  3. Put egg yolks in a large bowl.
  4. In the egg yolk bowl, slowly add 1 cup of sugar while whisking until well combined
  5. Whisk cornstarch into the same bowl
  6. Slowly whisk in milk
  7. Put mixture into saucepan and over medium heat
  8. Continue stirring until the temperature hits 170° Fahrenheight — this takes about 10 minutes – take care not to overheat and remove immediately
  9. Add in orange juice and stir for a minute
  10. Move to a large separate mixing bowl and set aside, maybe the rinsed out bowl that had the egg yolks
  11. Using KitchenAid whisk attachment or manually, add egg whites and salt to new mixing bowl or empty KitchenAid mixer.
  12. Mix on high until soft peaks.
  13. Add 1 Tablespoon sugar and whisk until firm peaks.  – this should take a total of about 5 minutes
  14. 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
  15. Fold whipped egg whites into the custard and then move back to kitchen aid and place over ice
  16. Continue folding until cool, but not set
  17. Fold in whipped cream, Chambord, and raspberries
  18. Add equal amounts to mason jars (between 4-5 mason jars)
  19. Cool for at least 4 hours and up to 2 days
  20. Top with whipped cream, raspberries, and serve.


  • 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