Fresh (or Frozen) blueberries are displayed on top of large rossette of chilled Bavarian cream - served in a fluted dessert glass
| Blueberry Bavarian |
|
Ingredients Required: Blueberry Bavarian
| |
| Vanilla Pastry
Cream |
10 ounces |
| Unflavored Gelatin |
1 Package |
| Boiling Water |
1 ounce |
| Whipped Whipping Cream |
10 ounces |
| Frozen or Fresh Blueberries |
6 ounces |
Preparation Instructions: Blueberry Bavarian
| Whip the cold pastry cream add flavoring if needed.
Bloom the gelatin in the cool water. Chill the whipping cream, whipping bowl and whip. |
| Whip the whipping cream in the chilled bowl on medium
high speed with the wire whip. Warm the gelatin in the microwave 10 seconds or until clear and blend into the smooth pastry cream. Whip the cream until it is stiff. |
| Fold the pastry cream into the whipping cream. Fold
it slowly and evenly until uniform. |
| Using a large pastry bag and a medium star tip fill
the serving dishes with a spiraling swirl of the Bavarian cream mixture. |
| Using the blueberries decorate each dish with
an ounce on top. |
| These freeze and thaw really well for advance preparation. |
© by The French Pastry Chef™
2000-2012 All Rights Reserved
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Parfait Dishes (13)
