Bavarois à la Vanille with Coulis de Framboise

I truly love Red Raspberries! And when I saw that Bavarois a la Vanille with Coulis de Framboise aka Vanilla Bavarian Cream with Raspberry Coulis was on the menu for Whisk Wednesdays I was excited to make this dessert! Although I've had Baravian Cream in restaurants I've never made it before. It is a little different method and calls for gelatin instead of cornstarch to thicken the pudding. And I did grind an entire Vanilla Bean instead of just scraping out the vanilla seeds.

The Coulis de Framboise aka Raspberry Sauce was delicious with the Bavarian Cream. I changed this recipe a little bit too! I added abt 1/4 c of Chateau St. Jean's Riesling which is a sweet white wine. I cut down the lemon juice to just 2 tsp and of course I had to strain out all those nasty Raspberry seeds. And I topped mine with not only whipped cream but a sprinkle of nutmeg and a few fresh raspberries.







Bavarois à la Vanille with Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)
Recipe adapted from Le Cordon Bleu at Home

Coulis de Framboise:
1 1/2 c Raspberries
1/2 c confectioner's sugar
Juice of ½ lemon (I cut the lemon down to 2-3 tsp)
1/4 c Riesling (I added the wine)

Creme Anglaise:
1 c milk
1 vanilla bean (I ground the entire bean)
3 egg yolks
1/2 cup sugar
4 TBL strawberry coulis

Gelatin:
1/4 ounce powdered gelatin (abt 1 TBL)
2 TBL cold water

Whipped Cream:
1 3/4 c heavy cream, whipped

Coulis:
Rinse the raspberries. Put the raspberries in a food processor and whiz until completely pureed. Then strain through a fine mesh strainer and discard any seeds. Stir in the confectioner's sugar and lemon juice. In a small sauce pan heat the coulis until it begins to thicken. Add the wine and continue heating until it will coat the back of the spoon without dripping.

Creme Anglaise.
Over medium heat in a heavy saucepan heat milk and ground vanilla bean in a heavy. Bring mixture to a slight boil. Remove immediately from the heat and let sit for about 8-10 minutes.

Whisk the yolks and sugar until the sugar dissolves. While whisking, slowly drizzle in about 1/2 c of the hot milk mixture. Keep whisking and slowly add the rest of the milk.

Reheat the Creme Anglaise and continue to whisk until the mixture thickens and coats the back of the spoon. Add the raspberry coulis.

Sprinkle the gelatin over the 2 TBL of cold water and stir until dissolved. Then, stir the gelatin into the creme anglaise mixture until it is thoroughly blended. Chill in the refrigerator until the mixture just starts to gel.

In a cold mixing bowl, whip the heavy cream to stiff peaks.

When the creme anglaise begins to gel, fold in the whipped cream. Pour the Bavarian cream into molds and chill completely for at least 3 hours or overnight.

To serve:
To unmold, dip the mold in hot water for about 10 seconds. Then invert onto a serving platter. If needed, slide a knife around the edge to loosen. You can either serve the remaining Raspberry Coulis on the side or drizzled onto the Creme along with a topping of Whipped Cream.








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