Raspberry Bavarian Cream | Just A Pinch Recipes
The first time I ever made this bavarian cream was when I made my very first wedding cake. I used this as the filling. It can be made with fresh or frozen sweet
Ingredients
- 3/4 ounce(s) powdered gelatin (or 7 or 8 gelatin sheets)
- 5 ounce(s) cold water
- 4 ounce(s) egg yolks
- 3 ounce(s) granulated sugar
- 9 ounce(s) milk
- 1/4 ounce(s) pure vanilla extract
- 1 pint(s) heavy cream
- 16 ounce(s) seedless raspberry jam (i use smucker's)*
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