John Myers
Bavarian Cream with Raspberry Coulis
The perfect bavarian cream with raspberry coulis recipe with a picture and simple step-by-step instructions.
- 0,5 liter Milk
- 0,5 liter Cream
- 7 sheet Gelatin
- 4 Pc. Egg yolk
- 100 g Greek yogurt 10% fat
- 200 g Sugar
- 500 g Fresh raspberries
- First soak the gelatine in lukewarm water, then whip the cream, beat the sugar and egg yolks until frothy, warm the milk (do not boil!) And add the sugar and egg yolks. Now take the gelatine out of the water, squeeze it out and add it to the milk, beat until the whole thing starts to gel. Then fold in the cream and yoghurt and refrigerate for about 1 hour. Strain the raspberries through a sieve and then arrange in layers in a glass.
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