Bavarian cream with sour cherries: An irresistible classic

Bavarian cream with sour cherries is a classic from the Alpine region. The noble sweet dessert is usually available in autumn and winter, i.e. outside the cherry season. One is soft and takes frozen goods or cherries from the container. And why in autumn and winter? Because a sweet and fruity dessert rounds off a game dish perfectly. It doesn’t matter if it’s roast wild boar, saddle of venison, venison ham or chamois sausage. Try it, you will be surprised.

Bavarian cream is known to our French neighbors as crème bavaroise. It is not known who invented it. However, a recipe was published in a book by the French chef and confectioner in 1815 Marie-Antoine Careme (1784-1833) mentioned So I’m figuring out French. In addition, the legendary French politician and gourmet Carême Charles-Maurice de Talleyrand-Perigord (1754-1838) enchanted by his cooking. Careme it must be a gift. Moreover, French luxury cuisine has its roots in the 16th and 17th centuries. century. And I can’t imagine that anyone in Bavaria at that time would have had the idea to make a Bavarian cream with sour cherries. Finally, you need vanilla sticks, which were incredibly expensive.

However, these desserts also come out beautifully after roasting:

Baked figs with cream filling, honey and nuts on a wooden cutting board.  Mint next to it.  In the background is a cloth and a bowl with honey.  Top view


If you’re having trouble deciding, read what our editors chose as their favorite desserts!

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Front view: a jar of sour cherries with Bavarian cream and a jar of sour cherries on a light wooden background.


Classic: Bavarian cream with sour cherries


Classic recipe: Bavarian cream with sour cherries

the preparation

  1. Soak the gelatin in cold water. Put in a pot with water, the egg yolks should be immediately beaten over a hot water bath. Split the vanilla pod and remove the pulp. Boil milk with vanilla bean and pulp. Whip the egg yolks with the sugar over a hot water bath.

  2. Remove the vanilla beans from the milk. Gradually pour in the vanilla milk cream, stirring constantly until the cream is thick. Remove from the water bath, stir briefly, add the removed gelatin and dissolve in the cream.

  3. Beat the cream until stiff. Stir the cream into the ice water until it starts to gel. Mix a third of the cream with a whisk, carefully fold in the remaining cream. Pour the Bavarian cream into dessert molds or decorative glasses, cover and refrigerate for about 2 hours.

  4. Before serving, heat the cherries in a saucepan with the sugar until they reach the desired consistency. Now arrange the fruit mass in pieces on top of the cream and serve. Sweet!

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