Peach Bavarian Cream

By Chef Eddy Van Damme

Prep Time:

1h 10m

Bake/Cook Time:

17m

Yield:

8-10 servings

Plan for:

5 hours or overnight freeze time

Our easy-to -prepare Peach Bavarian Cream is destined to impress. Similar to mousse, but with the structure of a custard or a gelatin, this creamy dessert is formed in an elegant mold to amp-up the wow factor. For our vegan and gluten-free readers, Chef Eddy has included both dairy-free and gluten-free substitutions.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Peach Bavarian Cream

1 tablespoon gelatin
4 tablespoons water
1 1/4 cups standard whipping cream or Silk® dairy-free whipping cream
1 bag (12 oz) frozen peaches or 1 pound ripe fresh peaches
5 tablespoons Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons peach liqueur (optional)

Bavarian Crust

1 stick (8 tablespoons) standard butter or vegan butter, soft
1/2 cup Dixie Crystals Confectioners Powdered Sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tea bag such as Earl Grey, Hibiscus or berry flavored (optional)
1 1/8 cups all-purpose flour* or gluten-free mix

Decoration

1 pint raspberries
Few mint leaves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Select a mold, can be silicone or metal, which holds about 4-5 cups of water. If using metal, brush mold very thinly with any type of vegetable oil and set aside. No need to prepare silicone mold.
Mix gelatin with 4 tablespoons water and set aside.
In a cold bowl, whip cream to very soft peaks. It cannot be whipped firm as you would for decorating pies. Set aside.
Blend peaches to super smooth puree. If using fresh peaches and pieces of skin are still large, press through a sieve to remove any skins.
Measure puree and obtain about 1 1/2 cups. Add sugar and liqueur. Heat until lukewarm, about 105°F.
Add rehydrated gelatin mixture and whisk to combine.
Add softly whipped cream all at once and using a rubber spatula fold together until blended.
Pour into mold and place in freezer for at least 5 hours or overnight.
For crust, combine butter, powdered sugar, salt, vanilla, and contents of tea bag (tea leaves).
Once well combined and no lumps remain, add flour all at once and mix until just combined. Do not overmix.
On a piece of parchment paper press or roll dough in same shape as selected mold.
Transfer to a cookie sheet. If unmolding Bavarian mold next day, then bake dough next day as well.
Bake at 350°F until light golden on edges, about 17 minutes. Let cool completely.
Set aside a serving platter. If using a silicone mold, peel it away from frozen Bavarian cream and place on cold prebaked crust.
If using metal, hold mold upside down under warm-hot running water for less than a minute. This will gently release mold and place on cold prebaked crust.
Using a serrated knife and a sawing motion, gently trim excess crust so it will be flush with Bavarian cream.
Place on serving platter and decorate with fresh raspberries and mint.