JULIE & JULIA + RASPBERRY BAVARIAN CREAM

Okay, okay, an obvious choice for a dessert blog, right? But why not? An inspiring and feel-good flick :-)

Directed by: Nora Ephron

Starring: Meryl Streep and Amy Adams

Screenplay by: Nora Ephron (based on the book by Julie Powell)

“…and for dessert, a raspberry Bavarian cream.” -Julie Powell

Raspberry Bavarian Cream (recipe from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck)

1 1/2 tbsp. powdered gelatin (I used Knox)

1/2 c. pulp-free orange juice

2 pints (4 cups) fresh raspberries

5 eggs, yolks and whites separated

1 c. plus 1 tbsp. granulated sugar

Pinch of salt

2 tsp. cornstarch

1 1/2 c. boiling milk (I used whole)

1/2 c. heavy whipping cream

Dissolve gelatin into orange juice and set aside.

Puree 1 pint (16 oz.) raspberries in a blender and then pour through a sieve to get rid of the seeds. Measure out 1 c. of puree and set aside.

Gradually beat 1 c. granulated sugar into the egg yolks for 2-3 minutes until the mixture is pale yellow and forms a ribbon.

Beat in the cornstarch and then add the milk in a thin stream of droplets.

Pour mixture into a saucepan and set over medium heat. Stir with a wooden spoon until the mixture thickens enough to lightly coat the spoon and comes to 170 degrees.

Remove the pan from the heat, add the orange juice/gelatin mixture, and pour the custard into a bowl.

Prepare another bowl with ice cubes plus water to cover them.

Beat the egg whites and salt until soft peaks form (about 1 minute). Sprinkle in 1 tbsp. sugar and beat until stiff peaks form (another 3-4 minutes).

Using a rubber spatula, fold the egg whites into the hot custard and set it over the bowl with ice water.

Continue to fold the mixture delicately while it cools to keep it from separating. When the mixture is cold and almost set, take it off the ice (my mixture never got cold but it still worked out).

Beat the heavy cream until it is doubled in volume and the whisk leaves faint traces in the surface (4-5 minutes).

Fold the whipped cream and raspberry puree into the custard then pour into dessert glasses.

Chill 3-4 hours or overnight.

Top with remaining pint of fresh raspberries before serving.