Blueberry Bavarois is a light, no-bake, Bavarian Cream dessert - made with puréed blueberries, lemon and just enough gelatine to hold its elegant shape. This fruity twist is naturally gluten free and lower in cream, yet full of flavour. The surprise? A hint of toasted coriander brings out the blueberry and citrus notes beautifully.
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What is a Bavarian Cream?
Bavarian Cream (or Bavarois in French) is a chilled, moulded dessert. Classically made with a custard base (crème anglaise), it’s lightened with whipped cream and set with gelatine. When made with fruit purée instead of custard using egg yolks - like this blueberry version - it becomes even easier.
I originally was inspired by Pierre Hermé's cassis Bavarois recipe (from Larousse des Desserts). Instead I used blueberry and lemon and added the extra twist.
Is Bavarois the Same as Panna Cotta?
While they’re both silky and set with gelatine, there are a few key differences:
- Bavarian cream includes whipped cream and often fruit or custard in the mix
- Panna Cotta is typically just sweetened cream and gelatine - no whip, no purée (although a purée is normally added on top, not inside).
- This blueberry Bavarian Cream uses fresh fruit as the base, so the flavour is blended into every bite - not poured on top.
Why We Love this Bavarian Cream Recipe
- It’s naturally gluten free
- No need to sieve – blueberries are naturally smooth
- Lighter than most: made with less cream and more fruit
- Elegant and easy – no-bake and make-ahead
- A fun twist from roasted coriander seeds (trust me)
How to Make Bavarian Cream (Bavarois)
Like a panna cotta, this gluten free Bavarian cream is incredibly simple to make - and no need to make a custard or use a stand mixer. For more instructions, see the recipe card below:
- Soften gelatine (see prep tips below).
- Toast coriander seeds (or ground coriander) until fragrant.
- Blitz blueberries, lemon zest, vanilla and toasted seeds in a food processor.
- Warm some of the purée in a saucepan over a low heat and stir in the softened gelatine.
- Add heavy or whipping cream to all the purée, pour into moulds and chill. For even easier release, I love to use silicone moulds - especially these briochette moulds
- Unmould before serving - no need to freeze.
How to Prepare Gelatine (Sheet or Powdered)
To get that perfect wobble without lumps:
If using sheet gelatine:
- Soak in a bowl of cold water for 5–10 mins until soft
- Squeeze out water and stir into warm purée until dissolved
If using powdered gelatine:
- Sprinkle over cold water and let bloom (5–10 mins)
- Gently heat to dissolve, then stir into the fruit
- Avoid boiling - too much heat weakens gelatine.
For health benefits and more recipes,
see the guide to Blueberries (myrtilles).
Blueberry, Lemon & Roasted Coriander Seeds
This Bavarian cream dessert gets a flavour upgrade with the simplest twist: coriander. Inspired by Nikki Segnit's The Flavour Thesaurus, the idea comes from her brilliant observation that coriander seeds contain linalool - the same floral, citrusy compound found in blueberries.
"Coriander seeds have a delicious citrus and balsamic character ... (they are) also one of the key botanicals in gin. A spare peppermill filled with roasted coriander seeds could easily get you hooked.... (they) can contain up to 85% linalool, a flavour compound with a woody, floral, slightly citrus quality that's a key component of synthesised blueberry flavour."
- Nikki Segnit, The Flavour Thesaurus
A quick toast in the pan, a rough bash in a mortar and pestle, and you’ve got a fragrant crunch that’ll have guests asking, “Ooh, what’s in this?”
No time? A pinch of ground coriander works too - it’s subtle but adds just enough intrigue to make this fruity dessert stand out.
What to Serve with Blueberry Bavarois
These elegant blueberry Bavarian creams pair beautifully with:
- A glass of fruity red wine like a Beaujolais Cru (Moulin-à-Vent) – brings out the lemon notes
- Lemon macarons or raspberry macarons with a white chocolate ganache
- Fresh blueberries macerated in Crème de Cassis or Limoncello
- or make your own homemade Limoncello. - Homemade tuile cookies for a delicate crunch on the side.
Love Gluten Free Desserts?
Enjoy more no-bake, gluten free desserts from Bavarois to Panna cottas and clafoutis:
- Bavarois recipe with red fruits - same technique, different fruit.
- Strawberry panna cotta with pistachio - nutty and silky
- White chocolate panna cotta with rose and cherry coulis - floral, fruity and fabulously Italian-French
- Blueberry and Lemon Clafoutis
Blueberry Bavarian Cream Recipe with Lemon (French Bavarois)
Equipment
- silicone muffin or briochette moulds or cups
- food processor or stick blender
Ingredients
- 200 g (7oz) blueberries organic fresh or defrosted
- 2 sheets @ 2g gelatine or 4g sachet of gelatine powder (see Notes)
- 1 tablespoon zest of a lemon unwaxed, organic
- 50 g (2oz/ ¼ cup) sugar
- ¼ teaspoon vanilla extract or powder
- ½ teaspoon ground coriander or ground from whole coriander seeds
- 150 g (5½oz/ ⅔ cup) heavy or whipping cream 30% fat ('crème fleurette' in France)
Instructions
- Wash and drain the blueberries. Soak the gelatine sheets in cold water for 10 minutes. (See notes below for powder.)
- Dry fry the dried coriander in a pan for up to 2 minutes to release its fragrance. Alternatively use whole seeds then grind.
- Finely grate the zest of the lemon (yellow zest only, no bitter white pith). Add the lemon, vanilla and coriander to the blueberries and purée in a food processor or blender.
- In a saucepan, heat a quarter of the purée for 2 minutes. Squeeze the gelatine of any excess water and stir into the purée until melted (or stir in the dissolved gelatine powder). Add to the rest of the purée, then add the cream. Pour into shaped individual moulds: teacups or best, silicone moulds.
- Place on a baking tray and chill in the fridge for at least 4 hours, preferably overnight.
- When ready to serve, turn the moulds upside down and run under hot water for a few seconds. Turn them upright so that no water touches them and turn out each bavarois with the help of a pastry scraper or pie slice and place directly on each serving plate. (For silicone moulds, no need, just push them out).
Notes
Gelatine sheets or powder
- Ensure gelatine sheets are 2g each: Some brands have smaller sheets and the result is too liquid (if you discover this too late, then freeze for an hour, then turn out and leave to defrost for 20 minutes).
- Gelatine powder - for 4g of sheets, use 4g powder and dissolve for 3 minutes in 2 tablespoons water (check packet instructions, depending on brand).
This post was first published June 21st 2018 but is now completely updated.
David Scott Allen
Yum! Adding this to my summer desserts! And (as you will see on Saturday) it’s the perfect time for blueberry-lemon desserts!
Jill Colonna
I hear you, David - I've just made another clafoutis! 'Tis the season - isn't it glorious? Have a wonderful week.
Phillip
This looks very interesting and I will try it soon. One question - in step 4 you heat 1/4 of the purée, add the gelatin and stir, then add the cream. What do you do with the rest of the purée ? Thanks for your reply
Jill Colonna
Hi Phillip, Thanks so much for noticing this - I've updated it. Add the cream to ALL of the purée. Enjoy!
Thomasina
I love panna cotta but this takes that dessert to another level. Great idea serving it with blueberries.
Christina Conte
Sounds lovely, Jill! I love the look of the strawberry one with rhubarb on the plate, too, though! What a show stopping dessert to serve for a lovely end to a summer evening's meal! 🙂
Jill Colonna
Thanks, Christina. It makes a change. I meant to add that I froze some to test them in the freezer, and they're best eaten fresh to really appreciate their flavours.
David
I love this combination, Jill - especially the addition of the coriander! I also love your moulds! When I make panna cotta or a bavarois, I just use coffee or tea cups - not quite the same elegance as yours!
Jill Colonna
Lovely idea to use teacups, David. Fancy silicone moulds are handy for this kind of dessert and do try it with the roasted coriander seeds, as it's subtle but really enhances the flavours. Thanks for popping in.