
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

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