Bavarian Cream with Almond Praline (Gluten-free)
Today, I took a walk down memory lane and made a classic dessert. This recipe has been in my family for as long as I can remember. I can still recall quite vividly many noisy and jovial family gatherings filled with food and laughter culminating with a big bowl of chilled Bavarian Cream on the table.
It has been three decades (or more) since I last ate Bavarian Cream, but the memory has stayed with me all along. I remember loving it as a child. Years later, I wanted to revisit it and see how far my tastebuds have strayed since. My cousin, Gayatri, shared the recipe with me (see her handwritten recipe from a well-loved recipe booklet below), but I was hesitant to try it… because it involves making a traditional egg custard. If you have been following me for a while, you will probably know I am squeamish about eggs. In my version, I upped the vanilla significantly and I am thrilled to report it was not eggy at all!
This dessert it is a true labor of love. Whilst definitely not a one-bowl recipe, a bit of planning and mise en place makes it very doable. It is light and airy; a silken mousse whipped to perfection. Punctuated with crunchy, near bitter, shards of almond praline and the refreshing tartness of fresh fruit (ideally some citrus or berries), it is elegant and indulgent at the same time.
Bavarian Cream is a dish close to my heart. Memories associated with food are strong and long-lasting. What makes this dessert special is not just how it tastes, but also that it signifies the love and bond of family. In a broader sense, it is a taste of my childhood. A moment in time captured forever in a bowl (or in this case, a dessert glass). For love is timeless. Happy Valentine’s Day! ❤️
Recipes
Bavarian Cream
(Makes 8 servings)
Ingredients
2 1/2 tsp unflavored gelatin powder
Pinch of salt
6 tbsp sugar, divided
2 eggs, separated
1 tbsp + 1 tsp pure vanilla extract* , divided
1 1/4 cups milk (full fat works best)
1 cup double/heavy cream, chilled (I used Amul Whipping Cream)
1/2 tsp pure almond extract
Almond praline, to garnish (recipe below)
Fresh fruit or berries, to garnish (optional)
Method
In the top of a double boiler, combine the gelatin, salt and 2 tablespoons of sugar. Stir in the egg yolks, vanilla and slowly stir in the milk. Cook over a low flame (the water inside the double boiler should be steadily boiling), stirring frequently with a wooden spoon for about 15 minutes. The gelatin should completely dissolve and the custard should thicken enough to coat the wooden spoon. Take care not to overcook the custard or else it will split. Remove the custard from the heat and let it cool to room temperature. Then cover and refrigerate it for at least an hour.
Place the egg whites and almond extract In a mixing bowl or stand mixer. Whisk well until they form moist peaks. Add the sugar, a tablespoon at a time, whisking continuously until the egg white mixture turns glossy and holds its shape (you should be able to turn the bowl upside down without the whipped egg whites falling out).
In a large mixing bowl, combine the heavy cream with the remaining teaspoon of vanilla and whip to soft peaks.
Remove the cooled custard from the refrigerator. Fold in the beaten egg whites. Fold this mixture into the whipped cream until well incorporated. Transfer the Bavarian cream mixture into a large bowl or pour into individual dessert cups. Cover with cling wrap and refrigerate for a few hours until set.
Garnish with praline shards and/or fresh fruit before serving and enjoy.
*Please use a good quality pure vanilla extract for this recipe. If you opt to use an imitation vanilla essence, reduce the quantity to 2 teaspoons.
Almond Praline
Ingredients
1/2 cup sugar
2 tbsp water
2 tbsp slivered almonds, roasted and chopped
Method
Spread the nuts on a baking tray lined with parchment paper or a Silpat.
in a heavy-based pan, combine the sugar and water and stir over medium heat until the sugar dissolves. Bring the mixture to a boil, then cook without stirring for 5-7 minutes until the sugar caramelizes to a golden-brown (I like to push it just a little bit further to get a slightly bitter edge, but that is optional). Swirl the pan a few times to ensure an even color.
Remove the pan from the heat and pour the caramelized sugar evenly over the nuts (tilt the baking tray on all sides to ensure the caramel spreads evenly).
Allow the sugar to cool until it hardens, then break into shards. Use a pestle and mortar to coarsely crush some of the praline. Store the shards and the crushed praline in a separate airtight containers.
