Strawberry Bavarian Cream

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Strawberry Bavarian Cream
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Strawberry Bavarian Cream

Added by: on Nov 23rd, 2010
Once you’ve made one Bavarian cream, you can make them all; just substitute different fruit purees, chocolate, coffee, or even exotic ingredients such as spices. Bavarian creams made with berries are especially impressive because they barely hold together and melt on your tongue with a burst of .. more >
Prep Time:
45 min
Cook Time:
10 min
Ready In:
55 min



Original Recipe Yield: 6 servings (6 1/2 cups)


  • 1 1/2 pounds fresh strawberries (stemmed, or one 20-ounce package frozen unsweetened strawberries, thawed)
  • 2 tablespoons (2 packets) powdered unflavored gelatin
  • 1/4 cup plus 2 tablespoons cold water
  • 2 cups creme anglaise (warmed)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • * Ladyfingers for lining the mold (optional)
Nutrition Facts
Strawberry Bavarian Cream

Servings Per Recipe: 6

Amount Per Serving

Calories: 270

  • Total Fat: 18.7 g
  •     Saturated Fat: 10.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 70.3 mg
  • Sodium: 86.3 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 13 g
  • Protein: 4.8 g

how is this calculated?

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* Optional



Puree the strawberries in a food processor. Use the backside of a ladle to push the puree through a strainer into a large bowl. If you want the strained puree to be perfectly smooth, strain it first through a coarse-mesh strainer and then through a fine-mesh strainer.

Strawberry Bavarian Cream


Put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps. In a bowl, stir the gelatin into the creme anglaise and continue stirring until it completely dissolves. Combine the heavy cream with the vanilla and sugar and beat to soft peaks; refrigerate until needed. Stir the creme anglaise into the strawberry puree. If the mixture feels cool to the touch, work quickly so the gelatin doesn't set before you add the cream. (If the mixture starts to set, place the bowl over a saucepan of simmering water and stir the mixture to warm it and melt the gelatin.) If the mixture is too warm, it will melt the whipped cream, so stir it with a whisk until it feels neither hot nor cold.

Strawberry Bavarian Cream


Fold the whipped cream into the strawberry mixture with a rubber spatula. If you can't get rid of little pieces of cream by folding, stir with a whisk just long enough to thoroughly combine the mixture.

Strawberry Bavarian Cream


If you’re serving the Bavarian cream as a dessert, pour it immediately into eight to ten 5- or 6-ounce glasses or ramekins, or in a ladyfinger-lined mold, and place in the refrigerator until set.


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