BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
SOUR CREAM BAVARIAN
Are you 'sweet on' someone who's counting calories? Show them you care with this light and refreshing dessert. It's sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it's fat-free! -Judi Janczewski, Berwyn, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1-1/4 cups sauce).
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes., Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours., For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving., To serve, unmold dessert onto a serving plate. Serve with sauce.
Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY BAVARIAN CREAM
This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.
Provided by teresas
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving syrup.
- Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
- Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
- Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
- Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BAVARIAN CREAM
Make and share this Bavarian Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
- Cook and stir 2-3 minute.
- Stir a little of the hot mixture into egg yolk.
- Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
- STIRRING CONSTANTLY.
- Add vanilla.
- cover entire surface with plastic wrap or waxed paper.
- Cool.
- beat smooth.
- Fold in whipped cream.
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