Bavarian Apricot and Blueberry

The Bavarian Apricot and Blueberry is a fresh and delicate dessert, perfect for summer or as a dessert at the end of an elegant dinner. Here’s how to prepare this delicacy:

Ingredients

• 250 grams of fresh apricots (or peaches if you prefer an Italian twist)
• 200 grams of fresh blueberries
• 100 grams of sugar
• 6 sheets of gelatin (about 12 grams)
• 200 ml of whole milk
• 2 egg yolks
• 200 ml of fresh cream
• Juice of 1 lemon
• A few mint leaves for decoration

Preparation

1. Start by hydrating the gelatin sheets in cold water for about 10 minutes.
2. In the meantime, wash the apricots, cut them in half, remove the pits, and then chop them into small pieces. Put the apricot pieces in a saucepan with the lemon juice and 50 grams of sugar. Cook over medium heat until the apricots soften and can be easily mashed.
3. Pass the cooked apricots through a sieve or blend them to obtain a smooth puree. Squeeze the hydrated gelatin and dissolve it in the still-warm apricot puree. Mix well and let it cool slightly.
4. Heat the milk in another saucepan. In a separate bowl, beat the yolks with the remaining 50 grams of sugar until you have a frothy mixture. Add the warm milk to the beaten yolks, stirring continuously.
5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (be careful not to boil).
6. Combine the custard obtained with the apricot puree and mix gently.
7. Whip the liquid cream in a cold bowl until it is firm. Fold it into the apricot mixture with movements from the bottom up to avoid deflating the mixture.
8. Distribute the blueberries on the bottom of one or more molds, then gently pour the Bavarian cream over them. Let it solidify in the refrigerator for at least 4 hours, better if overnight.
9. When ready to serve, briefly dip the molds in hot water and then unmold the Bavarian on small plates. Decorate with fresh mint leaves.

Curiosities

The Bavarian Cream (in German Bayerische Creme) is a spoon dessert of German origin, named after the birthplace of its creator, a Bavarian chef. This dessert is also very much loved in Italy where it finds regional variations with the use of fruit and flavors typical of the territory.