Wineberry bavarian


spongecake or ladyfinger cookies to line pan

4 egg yolks
1/2 c. sugar
1 c. milk, hot
1 1/2 c. wineberry purée
1 envelope unflavored Knox gelatin
2 tsp cold water
1 1/2 c. heavy cream

1/2 c. wineberry purée
2 tsp gelatin
1/3 c. cold water
1 T Chambord liqueur


  1. In a mixing bowl, whip the egg yolks and sugar until thick. Add the hot milk, stir. Transfer to a saucepan.
  2. Heat the yolk mixture over medium heat while stirring until thick, do not boil. Strain the custard through a mesh strainer into a large bowl and stir in the wineberry purée.
  3. Sprinkle the gelatin over the 2 tsp cold water in a small bowl and allow it to get mushy. Melt the gelatin in the microwave for 10 seconds on half power, or place the small bowl in a pot of boiling water until the gelatin has melted. Allow the now-liquid gelatin to cool slightly, then stir it into the custard and raspberry mixture.
  4. Place the bowl of raspberry custard in the fridge, and stir it often for about 1 1/2 hours. It will thicken slightly and look like melted ice cream.
  5. Whip the heavy cream until stiff peaks form. With a large whisk, fold in 1/3 of the heavy cream into the custard. Then fold in the remaining whipped cream, and whisk gently until there are no more white streaks. Pour this into the cake or cookie lined springform pan. Refrigerate for 2 hours.
  6. To make the topping, sprinkle the gelatin over the 1/3 c. water in a bowl and let it get mushy. Melt the gelatin in the microwave for 15 seconds on half power, or place the bowl in a pot of hot water until the gelatin has melted. Stir the melted gelatin into the wineberry purée and add the Chambord. Pour this evenly over the top of the bavarian. Chill another 2 hours or overnight before unmolding from the springform pan and slicing.