Bavarian Strawberry Cream Recipe

Ingredients for Bavarian Strawberry Cream

• Fresh Strawberries
• 1/2 cup granulated sugar
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons lemon juice
• Cream
• Fruit

How to Make Bavarian Strawberry Cream

1. 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.
2. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes.
3. Gently heat the gelatin mixture in a small saucepan over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
4. Add the dissolved gelatin and lemon juice to the macerated strawberries. Stir gently to combine.
5. In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip.
6. Gently fold the whipped cream into the strawberry mixture until just combined. Avoid overmixing.
7. Pour the mixture into a fancy mold or a serving dish. If using a mold, ensure it is well-greased.
8. Refrigerate for at least 4 hours, or preferably overnight, until the Bavarian cream is set.
9. Carefully unmold the Bavarian cream onto a serving platter. If using a serving dish, simply chill until set.
10. Garnish with fresh lemon and/or orange slices before serving. Enjoy!