This post is sponsored by Chinet.
When choosing a French dessert recipe for our movie night, we slipped away and got lost in the French bible of home cooking, Chinet’s Bakeware, I made a vanilla Bavarian dessert with a red berry sauce to garnish. The Bavarian cream needs to set for a few hours so I poured it into an 8×8 baking pan. This is a disposable pan, which makes for an extremely easy clean-up! The pans are also great for gifting brownies. They come with lids, so you can wrap up a treat and send it home with guests as a party favor. We thought it was the perfect dessert and easy to serve for our girls movie night!
Vanilla Bavarian from the book I Know How To Cook
Vanilla Bavarian Recipe From I Know How To Cook
- 3/4 ounce gelatin
- 1 1/2 teaspoons vanilla bean paste
- 2 cups whole milk
- 1/2 cup sugar
- 6 egg yolks
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1 cup fresh strawberries
- In a large sauce pan, bring the milk and sugar to a simmer.
- Place the egg yolks in a separate bowl and whisk.
- Add the hot milk mixture to the egg yolks and whisk.
- Pour back into the saucepan and gradually thicken the custard on low heat. The thickness should coat the back of a spoon. Try not to let it boil.
- Dissolve the gelatin in 3 tablespoons hot water before adding it to the cream.
- Add the dissolved gelatin to the cream while it's still hot and whisk to combine.
- If it curdles, you can add it to a mixer and blend on high for a few seconds until it's smooth.
- Let the mixture cool to room temperature.
- Whip the heavy cream into soft peaks and fold it into the mixture.
- Pour into an 8x8 pan and refrigerate for 2 hours or until set.
- In a food processor add 2 cups of fruit and blend until smooth. Strain to remove the seeds.