Bavarian Cream with Mango Mirror and Fresh Forest Berries

5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 243 kcal


  • 375 ml Milk
  • 1 Pc. Vanilla pod
  • 1 Msp Tonka beans
  • 6 leaf Gelatin
  • 5 Pc. Egg yolk
  • 280 g Sugar
  • 375 ml Cream
  • 1 Pc. Mango
  • 10 g Butter
  • Berry


Bavarian cream:

  • Whip the cream until stiff and place the gelatine sheet by sheet in cold water. Put the milk in a saucepan. Slice the vanilla pod sideways and add the pulp to the milk. The pod is also added for the time being.
  • Heat the milk with the vanilla pod. Next, whisk the egg yolks and sugar with the whisk until the mixture is white and creamy. The sugar must be completely dissolved.
  • Now remove the vanilla pod from the milk. Stir the milk into the egg mixture in a bowl. Beat over a water bath over low heat.
  • Take the gelatine out of the water, squeeze it out and gradually dissolve it in the cream while stirring.
  • Now fill the cream into glasses and cool. Just before gelling, fold in the whipped cream. Now cover the cream and put it in the fridge for a few hours.

Mango mirror:

  • Peel the mango and cut into cubes. Caramelize the sugar with the fruit in a pan and add a little butter and tonka bean zest.
  • Then puree everything and spread over the hardened Bavarian cream. Wet the berries, turn them in granulated sugar and garnish with them.


Serving: 100gCalories: 243kcalCarbohydrates: 29.9gProtein: 2.1gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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