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The online cookbook for entertaining and gourmet recipes. |
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Raspberry Drambuie Bavarian Crème
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Recipe serves:
8
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A Little Background
No one is sure about the origin of Bavarian cream, but during the late 17th and early 18th century many French chefs worked at the court of the Wittelsbach Princes (a German family that ruled Bavaria from the 12th century to 1918). This would have given them the contact to have learned it in Bavaria. The famous French chef Carême (1783-1833) gives recipes for it in the early 18th century. The suffix 'crème' in German speaking lands, is the term for the gelatin mold - (Schokolatencreme, Weincreme, etc.) and there are many variations, flavored with chocolate, lemon, kirsch, etc. So, in summary, the most likely origin is that the French chefs working for the Bavarian rulers (the Wittelsbachs) learned something either the same or very similar while working in Bavaria, and when they returned to France continued to make it, and called it Crème Bavarois (Bavarian Cream). And since, in addition to being served in a gelatin mold, it is also used as a cake filling. In this recipe, raspberry can be substitute with any other fruit puree as desired, but to make sure that puree has a thick viscosity. Nice for a small or big parties on all occasion.
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