Similar to a vanilla custard, Bavarian Cream is a rich and creamy pudding-like dessert with a silky-smooth mouthfeel. It’s thickened with gelatin and lightened with whipped cream, so the end result is the perfect decadent treat.
Put ¼ cup cold water in a small bowl and sprinkle the gelatin on top. Swirl the bowl to help the gelatin dissolve, and give it a quick stir if necessary. Let it sit until gelled, about 5 minutes. Meanwhile, bring the remaining ¾ cup cold water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and stir until dissolved. Set aside for now.
Whip the cream to stiff peaks in a medium bowl and transfer it to the fridge.
Heat the milk, sugar, and salt in a medium saucepan until the milk is hot and starting to steam, whisking occasionally. While the milk heats, put the egg yolks in a medium bowl and beat lightly. Once the milk is hot, whisk it into the yolks, starting off by adding just a couple drops at first and then adding more as you go. Pour the milk/egg yolk mixture back into the saucepan and bring to a simmer over low to very low heat, stirring frequently. Once simmering, cook 2 minutes, stirring constantly. Turn off heat and stir in the gelatin/water mixture along with the vanilla bean paste, vanilla extract, and almond extract.
Strain the custard through a fine mesh sieve and pour it into a medium bowl. Fill a large bowl about ⅓ full with ice water; nestle the medium bowl of custard inside the large bowl of ice water and use a handheld electric mixer to beat until the custard until cooled and starting to thicken. Gently fold in the whipped cream ⅓ at a time.
Transfer the Bavarian Cream to 6 individual serving bowls and refrigerate until set, about 3 hours.
For the Cherry Sauce:
Bring the cherries, water, and sugar to a boil in a medium saucepan over medium heat; turn heat down and simmer (uncovered) 5 minutes.
Add the cornstarch slurry, bring up to a simmer, and cook 1 minute. Turn off heat and stir in the lemon juice, vanilla, and mahlab.
Cool and serve the sauce on top of the Bavarian Cream.
Notes
Storage: Store Bavarian Cream wrapped in the fridge for up to 3 days.
Cherry Sauce Thickness: The sauce will thicken as it cools, and if you want it to set up almost like a soft jelly, you can refrigerate it on top of the Bavarian Cream for a couple hours before serving.
Serving Suggestion: Right before serving, sprinkle shaved dark chocolate on top!