LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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.
EASY BAVARIAN CREAM
A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.
Provided by mandabears
Categories Dessert
Time 2h5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
Nutrition Facts : Calories 2702.9, Fat 171.8, SaturatedFat 122.9, Cholesterol 275.5, Sodium 3682.2, Carbohydrate 275.3, Sugar 264.8, Protein 23.7
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
HEAVENLY DESSERT - VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE
This amazing dessert is basically English Custard, lightened with whipped cream and bound with gelatin. If you are willing to go through the detailed process, the result will be nothing short of a divine. This is a classic vanilla recipe, but Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit!
Provided by annya127
Categories Gelatin
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- FOR BAVARIAN CREAM:.
- Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
- Soak the gelatin in 1/2 cup cold water for 10 minutes.
- Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
- Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
- Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
- Remove the bean from the milk and reheat the milk mixture. Set aside.
- Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
- Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
- Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
- Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
- CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
- An ideal consistency is achieved when the cream flows heavily off the spoon.
- Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
- Serve with chilled raspberry sauce.
- RASPBERRY SAUCE:.
- Puree and sieve 1 pint of raspberries.
- Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
- Add raspberry puree and reduce for about 3-4 minutes.
- Serve chilled.
Nutrition Facts : Calories 1806.8, Fat 128.2, SaturatedFat 77, Cholesterol 819.3, Sodium 263.8, Carbohydrate 140.8, Fiber 10.1, Sugar 107.3, Protein 26.9
RASPBERRY BAVARIAN CREAM
The first time I ever made this bavarian cream was when I made my very first wedding cake. I used this as the filling. It can be made with fresh or frozen sweetened raspberries; however, I used a seedless raspberry jam.
Provided by S I
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. Bloom the gelatin in the cold water.
- 2. Prepare the Creme Anglaise: Whip the egg yolks and sugar until thick and light. In a medium saucepan, scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot water bath (double boiler), stirring constantly, until it thickens slightly. Stir the gelatin mixture into the hot custard sauce until it is dissolved.
- 3. Cool the custard sauce in the refrigerator or over a cold ice water bath, stirring occasionally to keep the mixture smooth.
- 4. In a medium bowl, whip the heavy cream until it forms soft peaks. Do Not Overwhip!
- 5. When the custard is very thick but not yet set, stir in the raspberry jam. Fold in the whipped cream.
- 6. Pour the mixture into molds or serving dishes. Chill until completely set. If prepared in molds, unmold for service.
- 7. VARIATIONS Vanilla Bavarian Cream: Increase the milk to 16 oz (1 pint) and the sugar to 4 oz. Omit the raspberry jam. White Chocolate Bavarian Cream: Add 8 oz white chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in. Omit the raspberry jam. To Convert To A Mousse: Reduce the quantity of gelatin to 1/3 or 1/2 the amount indicated in the recipe. *To Use Fresh or Frozen Raspberries: Fresh - Mash 8 oz fresh raspberries with 3 oz granulated sugar Frozen - Use 12 oz frozen, sweetened raspberries Stir the puree into the custard sauce before adding the whipped cream.
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