Ingredients for Bavarian Strawberry Cream
- 1 pint fresh strawberries, sliced
- 1/2 cup granulated sugar
- 1 (3 ounce) package unflavored gelatin
- 1/4 cup cold water
- 1 tablespoon fresh lemon juice
- 1 1/2 cups heavy cream
- 1 small lemon, sliced and 1 small orange, sliced (for garnish)
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How to Make Bavarian Strawberry Cream
- In a medium bowl, gently toss the sliced strawberries with 1/2 cup of granulated sugar. Set aside for at least 15 minutes to allow the strawberries to release their juices and the sugar to dissolve.
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes.
- Gently heat the gelatin mixture in a small saucepan over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Add the dissolved gelatin and lemon juice to the macerated strawberries. Stir gently to combine.
- In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip.
- Gently fold the whipped cream into the strawberry mixture until just combined. Avoid overmixing.
- Pour the mixture into a fancy mold or a serving dish. If using a mold, ensure it is well-greased.
- Refrigerate for at least 4 hours, or preferably overnight, until the Bavarian cream is set.
- Carefully unmold the Bavarian cream onto a serving platter. If using a serving dish, simply chill until set.
- Garnish with fresh lemon and/or orange slices before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
315g
Fat
115g
Carbs
28g
