Cooking time
5 min
Cooling time
6 min
Preparation time
30 min
Serves
6 to 8 servings
Ingredients
  • 1 package unflavoured gelatin
  • 2 tbsp (30 mL) cold water
  • 1 container (237 mL) Dairy blend for Cooking 5% M.F. Québon Ultra’Cream
  • 4 egg yolks
  • 1/2 cup (125 mL) sugar
  • 2 cups (500 mL) frozen berries, thawed
  • 1 cup (250 mL) 35% M.F. Québon Ultra’cream Whipping Cream, whipped until firm peaks are formed
  • Berries and whipped cream for decoration
Preparation
  1. Lightly oil a 4 cup Bavarian cake pan or a decorative mould.
  2. In a small bowl, sprinkle the gelatin over the cold water. Set aside.
  3. Heat the 5% M.F. cream in a saucepan. Set aside.
  4. Whip the egg yolks with the sugar until mixture whitens. Then, add the heated cream while whipping.
  5. Put the mixture in a saucepan and cook over low heat, stirring for 5 minutes or until thickened.
  6. Remove from heat and stir in gelatin until it is dissolved. Let cool.
  7. Purée the fruit in an electric blender or food processor.
  8. Finely strain the purée, then add the chilled egg mixture.
  9. Gently fold in the whipped cream with a spatula.
  10. Pour into a mould, cover and refrigerate at least 6 hours or until the mixture is set.
  11. Quickly run cold water over the mould or pan to unmould the Bavarian onto a serving plate. Decorate with berries and whipped cream if desired.