Ingredients for Strawberry Bavarian Cream
- Frozen Sliced Strawberries
- 1/2 cup boiling water
- Strawberry Gelatin
- 2 cups whipped heavy cream
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How to Make Strawberry Bavarian Cream
- Drain 1 pint of fresh strawberries, reserving the syrup.
- In a medium bowl, sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over 1/2 cup of boiling water. Stir until the gelatin is completely dissolved.
- Add enough cold water to the reserved strawberry syrup to make 1 cup of liquid.
- Stir the strawberry syrup mixture into the dissolved gelatin.
- Refrigerate until the gelatin mixture is almost set, about 30-45 minutes.
- Beat the gelatin mixture with an electric mixer until it becomes light and foamy.
- Gently fold in 2 cups of whipped heavy cream and the drained strawberries.
- Pour the mixture into a 1-quart mold or individual dessert dishes. Refrigerate until firm, at least 4 hours or overnight.
- To unmold, dip the mold briefly in warm water and invert onto a serving plate.
- Garnish with sweetened whipped cream and fresh strawberries (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
97g
Fat
6g
Carbs
8g
