Bavarian Ice Cream: A Traditional German Frozen Treat

Bavarian ice cream, or Bavarian cream, is a French or German dessert that is custard-based and set in moulds. It is made with crème anglaise, gelatin, and whipped cream. The dessert is usually served with fruit or a sweet sauce and can be flavoured with chocolate, coffee, or fruit.

Bavarian ice cream's origins

Bavarian ice cream, or 'Bayerische Eisbombe', is a traditional German dessert with a rich history. The origins of this delicate and creamy dessert can be traced back to the early 19th century in the region of Bavaria, Germany.

The creation of Bavarian ice cream is often attributed to the ingenuity of a woman named Amalie Wilhelmine von Bassewitz, who was the wife of a Bavarian diplomat, Karl von Fischer. Amalie is said to have created this dessert sometime around 1829, and it quickly became a favourite among the Bavarian royalty and upper classes. The original recipe created by Amalie has been long lost to time, but it is believed that it involved a mixture of cream, egg yolks, and sweet wines, which was then frozen and served as a delicate and creamy dessert.

The unique feature of Bavarian ice cream is its shape and presentation. Unlike traditional ice cream, which is usually served in scoops or cones, Bavarian ice cream is moulded into a bombe shape, resembling a dome or a rounded mound. This distinctive shape is achieved by freezing the cream mixture in a spherical mould, often lined with ladyfingers or sponge cake, and then unmoulding it before serving. The moulding process gives Bavarian ice cream its elegant and refined appearance, making it suitable for special occasions and elaborate dinner parties.

Over time, the recipe for Bavarian ice cream evolved, and chefs began experimenting with different ingredients and flavour combinations. While the base of cream and egg yolks remained, various flavourings such as chocolate, vanilla, and fruit purees were added to create a multitude of taste profiles. The addition of ladyfingers or sponge cake also provided a textural contrast to the creamy ice cream, making the dessert even more indulgent and appealing.

Today, Bavarian ice cream is enjoyed not only in Germany but also in many parts of the world, with each region putting its unique twist on this classic dessert. It has become a symbol of German culinary tradition and is often served at festivals, weddings, and family gatherings, bringing people together to savour its delicious and timeless flavour.

Ingredients and recipe

Bavarian cream, also known as crème bavarois or bavarois, is a French dessert that is believed to have originated in the 17th or 18th century. It is a combination of panna cotta and ice cream, resulting in a creamy, silky-smooth, melt-in-your-mouth texture. The dessert typically consists of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded.

• Heavy cream (35% fat) to make whipped cream
• Gelatin powder
• Water
• Full-fat or 2% milk
• Egg yolks from large eggs
• White sugar
• Vanilla extract or vanilla bean paste
• Unsalted butter (optional)
• Salt

Making the pouring custard base (crème anglaise):

• Sprinkle the gelatin powder over the water in a small bowl and stir to hydrate. Set this aside to bloom while you cook the custard.
• Heat the milk in a saucepan over medium to medium-high heat until it starts to steam. You do not need to bring it to a boil, but it should be simmering.
• In a medium bowl, whisk together the egg yolks, sugar, salt, and vanilla until smooth and pale in colour.
• Slowly pour the hot milk into the egg mixture in a thin, steady stream, constantly whisking to temper the egg yolks. About half of the milk should be enough to temper the eggs.
• Pour this egg-milk mixture back into the saucepan with the remaining milk, whisking well to combine.
• Cook the custard over low heat, continuously stirring, until it thickens. The custard is done when it reaches a temperature of 180-185°F (82-85°C) and coats the back of a spoon.
• Once the custard is cooked, add the butter and bloomed gelatin, whisking until they are fully dissolved.
• Pour the custard through a sieve into a large bowl and set it aside until it reaches room temperature. Do not let it set at this stage.

Making the creme bavarois:

• While the custard is cooling, prepare your serving dishes or fluted molds by lightly coating them with butter.
• When the custard has cooled to almost room temperature, start whipping the heavy cream in a chilled mixing bowl until soft peaks form.
• Fold about a quarter of the whipped cream into the room temperature custard using a whisk. Then, gently fold in the remaining whipped cream until there are no streaks in the custard mixture.
• Pour the mixture into your prepared molds or serving dishes. Cover with plastic wrap and transfer to the refrigerator for at least 4 hours, preferably overnight, until completely set.

Serving the creme bavarois:

• To unmold the bavarian cream, gently pull the pudding away from the sides of the mold to "break the seal". You can also dip the mold in hot water for a few seconds to loosen it before flipping it onto a plate.
• Serve the bavarian cream as-is or with any sweet sauce or compote, such as fruit curd, chocolate sauce, salted caramel sauce, or a berry compote.

How to serve it

Bavarian cream, also known as crème bavarois or simply bavarois, is a French dessert that can be served in a variety of ways. Here are some tips and suggestions for serving this delicious treat:

Moulding and Plating

Bavarian cream is typically set in a mould and then unmoulded onto a serving plate or dish. To achieve the classic fluted shape, use a fluted mould. Alternatively, you can serve the cream in individual serving dishes or ramekins without unmoulding it. If you prefer a more casual presentation, you can also serve it in a large dish, allowing people to serve themselves.

Flavours and Sauces

The beauty of Bavarian cream is its versatility when it comes to flavours. You can add different ingredients to the cream base to create a variety of flavours, such as coffee, chocolate, or fruit. For an elegant touch, garnish the cream with fresh fruit or a sweet sauce. Fruit curds, chocolate sauce, salted caramel sauce, and compotes are all excellent choices.

Accompaniments

Bavarian cream pairs well with other desserts. You can use it to fill elaborate charlottes or doughnuts. It can also be used as a cake filling or served alongside other desserts, such as cookies or brownies. For a refreshing treat, serve the cream with a fruit salad or compote.

Chilling and Serving Temperature

Bavarian cream should be chilled before serving. It is typically served cold, straight from the refrigerator. If you are serving it in a mould, it is best to chill it for at least 4 hours or even overnight to ensure it sets properly.

Presentation

When it comes to presentation, you can get creative. Garnish the cream with mint leaves, edible flowers, or additional whipped cream. For a fancier affair, use a pastry bag to pipe designs or decorations onto the cream. You can also dust the cream with cocoa powder or icing sugar for added flavour and visual appeal.

Storage and Leftovers

Bavarian cream is best enjoyed fresh, but it can be stored in the refrigerator for up to 4 days. If you have leftovers, cover them tightly and store them in the fridge. Freezing is also an option, but the texture may change slightly upon thawing.

How to store it

Storing Bavarian cream is a delicate process due to its perishable egg and dairy components. To maintain its quality, it is best to consume Bavarian cream within a few days of preparation. Here are some detailed instructions on how to store it:

Firstly, it is recommended to store Bavarian cream in the refrigerator. Cover the dishes with plastic wrap to prevent the dessert from absorbing other odours in the fridge. The optimal storage duration is up to four days. It is advisable to prepare Bavarian cream a day in advance and keep it chilled until serving.

If you wish to store Bavarian cream for a more extended period, freezing is an option, but it may alter the texture. To freeze, wrap the moulds tightly with plastic wrap or store the cream in airtight containers. When thawing, do so in the refrigerator for at least 24 hours, allowing the dessert to regain its original consistency gradually.

Additionally, you can store the components separately before assembling the dessert. For instance, you can keep the custard base (crème anglaise) in the refrigerator for a day or two, and the whipped cream can also be made ahead of time and stored in the fridge. However, the assembled dessert should not be kept for more than four days, even if the individual components were freshly prepared.

Lastly, it is important to note that Bavarian cream is best enjoyed fresh. While refrigeration and freezing can extend its shelf life, the quality may still deteriorate over time. Therefore, it is advisable to consume Bavarian cream within a few days of preparation to savour its optimal taste and texture.

Variations and flavours

Bavarian cream, also known as crème bavarois or simply bavarois, is a dessert that can be easily adapted to suit different flavour variations. The creamy custard base can be paired with different sauces and toppings to create a range of flavours.

One of the most popular ways to vary the flavour of bavarois is by adding fruit. Fruit-based bavarois can be created by replacing some of the milk in the recipe with fruit purée. This can be done with a wide range of fruits, although it should be noted that certain fruits such as kiwi can interfere with the gelatin's ability to set. Alternatively, freeze-dried powder or fresh fruit can be added as a topping to the bavarois.

Another way to add flavour to bavarois is by infusing the milk with different ingredients. Tea-infused bavarois can be made by steeping tea in hot milk, resulting in a strongly infused milk base for the custard. Similarly, coffee bavarois can be made by adding instant coffee granules to the custard. Chocolate bavarois can be created by adding cocoa powder to the custard and stirring until dissolved.

For those with a sweet tooth, the sugar in the bavarois recipe can be replaced with dark brown sugar to create a butterscotch bavarois. Alternatively, the bavarois can be served with a sweet sauce or compote, such as fruit curd, chocolate sauce, salted caramel sauce, or a berry compote.

The versatility of bavarois allows for a range of flavour variations to suit different tastes and preferences. Whether it's a fruity twist, a chocolatey treat, or a sweet delight, bavarois can be adapted to create a delightful and elegant dessert.

Frequently asked questions