Apricot Bavarian Cream Recipes

APRICOT BAVARIAN CREAM

Steps:

• Add boiling water to gelatin and stir until dissolved.
• Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
• When partially congealed, beat with a mixer until mixture is light and fluffy.
• Add fruit pulp; fold in whipped cream.
• Pour into individual molds and chill.
• Unmold and serve with Recipe #315983.

APRICOT BAVARIAN

Steps:

• Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
• Cook apricots in orange juice concentrate, in small saucepan, until tender.
• Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
• Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
• Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
• Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
• Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
• To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.

BAVARIAN CREAM

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.