Red Currant Bavarian Cream

Name: Red Currant Bavarian Cream
Yield: 2½ quarts (2 L 400 ml)
Ingredients: 1 pound 6 ounces (625 g) fresh or frozen red currants; 1 pound 6 ounces (625 g) fresh or frozen red currants; ¼ recipe Swiss Meringue; 2 ounces (55 g) granulated sugar; 6 egg yolks (½ cup/120 ml); 3 tablespoons plus 1 teaspoon (30 g) unflavored gelatin powder; 2 cups (480 ml) heavy cream; 2¼ cups (540 ml) dry champagne

Preparation info

2½
quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

If you use fresh currants in this recipe, remove the stems before weighing the berries. If you use frozen berries, they should be the IQF type (without sugar). Do not use sweetened red currants in this recipe. Do not make the filling until you are ready to use it.

Ingredients

1 pound 6 ounces (625 g) fresh or frozen red currants

Garnish
Summer
Winter

Method

Place the red currants and 1½ cups (360 ml) of the champagne in a saucepan. Heat to scalding; do not boil. Puree the currants and pass through a fine mesh strainer. Discard the solids in the strainer. Set the liquid aside to cool.
Whip the heavy cream to soft peaks