Strawberry Bavarian Cream
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Once youve 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 fruit flavor. Theyre rich and creamy but airy at the same time. You can make virtually any fruit Bavarian cream by following this recipe but substituting different fruits for the strawberries. (If youre using tropical fruit puree, it must be brought to a boil first or the enzymes it contains will break down the gelatin and your Bavarian will never set.) Because the amount of gelatin in this recipe is less than in most gelled desserts, be sure to serve the Bavarian cold. If it must be served at room temperature, double the amount of gelatin, but be ready to put it in serving dishes or use it in a cake as soon as you make it, before it has time to set. Another advantage to fruit Bavarians is that you can make them with frozen fruit since the texture of the fruit isnt important. When buying frozen fruit, be sure to buy unsweetened. If you can find only fruit with sugar, cut the sugar in the creme anglaise by half and then add sugar to taste to the fruit mixture before you fold in the whipped cream.
ingredients
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serves: 6
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)
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
preparation
1. 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.
2. 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.
3. 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.
4. 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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