Raspberry Bavarian Moms Recipes

RASPBERRY BAVARIAN CAKE

Steps:

• In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside., In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.

RASPBERRY BAVARIAN

Steps:

• Drain raspberries over a bowl, reserving juice.
• Add enough water to juice to make 1-1/4 cups.
• In a saucepan over low heat, stir juice mixture and gelatin.
• When gelatin dissolves, remove from heat and set aside to cool.
• In a large bowl, beat evaporated milk until thick.
• Add raspberries and cooled gelatin mixture and mix well.
• Pour mixture into a glass serving bowl. Cover and refrigerate until set.
• Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.

CHOCOLATE RASPBERRY BAVARIAN CAKE

Steps:

• Finishing:
• You will need 1 10-inch springform pan.
• For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
• For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
• To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
• Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
• To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep

RASPBERRY BAVARIAN, MOM'S

Steps:

• 1. Dissolve jello in water, stir in ginger ale. Chill until slightly thickened. Blend in topping. Pour into 1 quart mold and chill until firm. Unmold and garnish with additional whipped topping.

RASPBERRY BAVARIAN CREAM

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.

STRAWBERRY BAVARIAN CREAM

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.