Vanilla Bavarois is a silky, creamy dessert that feels light and luxurious with every bite. The rich vanilla custard base blends with fluffy whipped cream to create a chilled, mousse-like texture that melts beautifully on your tongue. It’s elegant, smooth, and the kind of treat that looks impressive even though the steps are surprisingly manageable.
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I love serving this bavarois when I want something classic but special. The flavor is pure vanilla, the texture is cloud-like, and it pairs perfectly with fresh fruit or a bright berry sauce. It’s a make-ahead dessert, which makes it perfect for holidays, birthdays, dinner parties, or any time you want a show-stopping dessert waiting in the fridge.
Ingredients
Custard
- Boiling water
- Knox gelatin – Look for unflavored gelatin powder. It is pure gelatin.
- Almond milk – You could also use heavy whipping cream.
- Egg yolks – From large or extra large eggs.
- Erythritol powder – Or your favorite low carb sweetener.
- Stevia powder – Or your favorite low carb sweetener.
- Xanthan gum – Don’t add more than this; don’t worry, it’ll thicken up as it stands.
- Vanilla bean – You want to use a fresh vanilla bean so you get all that amazing vanilla flavor.
Whipped Cream
- Heavy cream
- Stevia powder
Blueberry Sauce
- Blueberries – You can use fresh or frozen blueberries or any other low carb berry.
- Lemon juice
- Water
- Xanthan gum
- Stevia powder
How to Make Vanilla Bavarois
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preparing your gelatin. Add the gelatin and boiling water to a small bowl and stir until completely dissolved. Set aside so it stays warm. Slice the vanilla bean and scrape out the seeds for maximum flavor.
Heat the almond milk in a small pot over medium heat until it just reaches a simmer, then turn off the heat. In a separate bowl, whisk together the egg yolks, erythritol, stevia, xanthan gum, and the vanilla bean seeds. Slowly pour about half a cup of the hot milk into the egg mixture to temper it, whisking constantly. A heat-proof mixing bowl helps you control the temperature and avoid scrambling the eggs.
Pour the tempered mixture back into the pot and cook over medium heat for two to three minutes, stirring constantly until the custard thickens enough to coat the back of a spoon. If the eggs curdle, don’t worry. The next step fixes it.
Transfer the warm custard to a high-speed blender and blend for ten seconds to smooth it out and activate the xanthan gum. Add the melted gelatin and blend for another ten seconds. Pour the custard into a clean bowl and chill it in the fridge for about one hour.
Once chilled, whip the heavy cream. Use a hand mixer to beat the cream in a cold bowl until it begins to thicken. Add the stevia and continue whisking until the whipped cream becomes fluffy but not stiff.
Fold a quarter of the whipped cream into the chilled custard using a silicone spatula, then fold in the remaining whipped cream in three additions until fully incorporated. Lightly oil a bundt pan or silicone mold and pour in the mixture. Smooth the top and refrigerate for at least four hours or overnight.
For the blueberry sauce, add the blueberries, lemon juice, water, xanthan gum, and stevia to a small pot. Cook for three to four minutes, then blend gently with an immersion blender or smash with a spoon until thick and jammy. Let cool before serving.
When the bavarois is fully set, turn it out onto a plate and spoon the blueberry sauce over the top.
Chef Jenn’s Tips
- Xanthan gum is a powerful thickener. Don’t ever add more than the recipe calls for until you’ve let the ingredients rest. It will continue to thicken over time. If you add too much xanthan gum, it’ll get a slimy texture.
- Coating the mold first with oil or a nonstick baking spray will help prevent the custard from sticking to the mold.
Serving Suggestions
Serve chilled with blueberry sauce, fresh berries, mint leaves, or a drizzle of extra vanilla cream. This dessert pairs beautifully with coffee or tea and makes a standout centerpiece for any celebration. It’s also a delish finish to a meal of lemony salmon or Chicken Marsala.
Storage Tips
Keep the bavarois in the refrigerator for up to three days. Store the blueberry sauce separately in a small container. Do not freeze, as the texture will become icy and grainy.
Add Preferred SourceVanilla Bavarois
Ingredients
Custard
- 1/2 cup boiling water
- 3 envelopes Knox gelatin powder
- 1 3/4 cup almond milk
- 5 egg yolks from large or extra large eggs
- 3/4 cup erythritol powder
- 1/2 teaspoon stevia powder
- 1/4 teaspoon xanthan gum
- 1 vanilla bean
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 teaspoon stevia powder
Blueberry Sauce
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/2 cup water
- 1 teaspoon xanthan gum
- 1/4 teaspoon stevia powder
Instructions
- Dissolve the gelatin in the boiling water and set it aside to keep warm. Split the vanilla bean and scrape out the seeds.
- Heat the almond milk in a small pot over medium heat until it reaches a light simmer, then turn off the heat.
- Whisk the egg yolks, erythritol, stevia, xanthan gum, and vanilla seeds in a bowl. Slowly whisk in about 1/2 cup of the hot milk to temper.
- Cook the tempered mixture with the remaining milk over medium heat for 2 to 3 minutes, stirring constantly until the custard thickens and coats a spoon.
- Blend the warm custard for 10 seconds to smooth it. Add the dissolved gelatin and blend for another 10 seconds. Transfer the mixture to a bowl and chill for 1 hour.
- Whip the heavy cream with the stevia until fluffy but not stiff.
- Fold a quarter of the whipped cream into the chilled custard, then fold in the remaining whipped cream in three additions until fully incorporated.
- Oil a bundt pan or silicone mold, pour in the mixture, smooth the top, and refrigerate for at least 4 hours or overnight.
- Cook the blueberries, lemon juice, water, xanthan gum, and stevia in a small pot for 3 to 4 minutes. Blend lightly or mash until thick and jammy, then cool.
- Unmold the bavarois once fully set and spoon the blueberry sauce over the top.
Notes
Chef Jenn’s Tips
- Xanthan gum is a powerful thickener. Don’t ever add more than the recipe calls for until you’ve let the ingredients rest. It will continue to thicken over time. If you add too much xanthan gum, it’ll get a slimy texture.
- Coating the mold first with oil or a nonstick baking spray will help prevent the custard from sticking to the mold.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
