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.
PINK BAVARIAN CREAM
Been making this for over 30 years. Always liked by everyone.
Provided by Judy W
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- 1. Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until ALMOST set.
- 2. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin & strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream & strawberries.
- 3. May substitute frozen raspberries & raspberry jello or Crushed pineapple & lemon jello.
PINK BAVARIAN CREAM JELLO RECIPE
Provided by crisscut
Number Of Ingredients 6
Steps:
- Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1 quart mold. Chill until firm. Variations: Raspberry Bavarian Cream: substitute 1 pkg. frozen raspberries and 1 pkg. raspberry flavored gelatin Pineapple Bavarian Cream: substitute 1 can (8 1/2 oz) crushed pineapple and 1 pkg. lemon flaovored gelatin.
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
PINK CHAMPAGNE CAKE WITH BAVARIAN CREAM
This cake sounds out of this world delicious! I found it on recipelink and posted it for a forum request. This cake looks and sounds incredible!
Provided by NcMysteryShopper
Categories Dessert
Time 1h10m
Yield 1 Cake
Number Of Ingredients 25
Steps:
- In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
- Preheat oven to 325°F.
- Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
- Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
- In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
- With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
- Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
- Ice with the following recipe.
- Champagne Icing.
- Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
- Bavarian Cream - Optional.
- The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
- Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
Nutrition Facts : Calories 6730.5, Fat 357, SaturatedFat 160.1, Cholesterol 2151.4, Sodium 6040.7, Carbohydrate 758.3, Fiber 5.3, Sugar 474.1, Protein 111.4
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