I'm serving this as part of the Nourishing Traditions Valentine's Day meal… for the results post please go here.
This was very rich… but perfect when paired with the blackberry sauce. Not very good leftover (although it still tastes good) so make sure you halve the recipe for less people. This was so rich that a small (a half cup is too much) serving is perfectly satisfying.
I made this recipe exactly as written in NT and I wouldn't change a thing. I have leftover blackberry sauce and I think it would be good to mix into ice cream, or into a smoothie.
Vanilla Bavarian Cream with Blackberry Sauce
Rating: 4 forks (key)
Difficulty:
Moderate – a lot of folding required
Page in NT: 574
Ingredients:
- 1 T plain gelatin
- 1/2 cup water
- 4 egg yolks, at room temperature
- 1/2 cup maple syrup
- 1 T vanilla extract
- 4 egg whites, at room temperature
- pinch of sea salt
- 2 cups heavy cream, preferably unpasteurized, or at least not ultra-pasteurized
- 1 12 ounce package frozen blackberries
- 1/2 cup maple syrup
- 1-2 cups water
- fresh blackberries for garnish
Preparation:
Mix gelatin with water and dissolve over low heat. Place egg yolks, syrup and vanilla in food processor and process until smooth. With motor running, pour in gelatin mixture and process briefly. Place food processor bowl and its contents in refrigerator while completing next steps.
In a clean bowl, beat the egg whites with pinch of sea salt until they form stiff peaks. In a separate bowl, beat the cream until softly stiff.
Return food processor bowl with gelatin mixture to machine, scrape down sides and pulse briefly. Fold gelatin mixture into cream and this mixture into egg whites. Pour into individual molds and chill for several hours.
Meanwhile, place partially thawed berries and syrup in food processor and process until smooth. Add water to achieve desired consistency. The sauce should not be too thick.
To serve, dip molds briefly in hot water and invert onto soup plates. Spoon sauce around molded Bavarian cream and decorate with blackberries.
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Do you think this would work with coconut milk instead of dairy?
I don’t remember where, but I thought I saw a post about whipping coconut milk.
I was going to try some sort of a coconut milk custard for my family for Valentine’s Day, but I think I’ll try this instead!
Thanks for the inspiration.. I also have a leg of lamb in the freezer!
Hi Tina… I am not sure… can you ‘whip’ coconut milk? If so it seems like it should work, especially this recipe isn’t cooked at all, well except for heating up the gelatin so it dissolves. I will be interested to hear how it goes if you try it, and how you whipped up the coconut milk! Please let us know…
ok… I’ll try this again…case of the disappearing post.
According to this, you can whip coconut cream:
http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-cream.php
so I’m going to try it and see how it goes…
This is one of our staples. We have used blueberries and raspberries too. We have just used the kitchenaid mixer, not the processor. We used big muffin tins. Worked great. Also never had to worry about what it is like as a leftover. Is glutony a bad thing?
So, just got my NT last week. Decided to help me learn to cook the WP price way that I’d blog/cook my way through the cookbook. THEN I found your blog. I intend to follow along on your journey too!
This recipe (Vanilla Bavarian Cream with Blackberry Sauce) was one of the first that I tried… Sadly I got up in the morning ready to cook, but had neglected to get gelatin. I debated using strawberry jello, which might have worked better, but decided I did not really wan the sugar. In the end I tried to use Chia Seeds. It did taste great, but did not mold up. We all decided it was worth a second try, but don’t skip the gelatin.
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