Apricot Bavarian Cream Recipes

APRICOTS WITH MASCARPONE CREAM

Steps:

• Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
• Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
• Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.

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.

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.

LEBANESE APRICOT CREAM

Steps:

• Place the apricots in a bowl, and add the water. Allow to soak overnight. The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots. Bring to a boil and simmer about 30 minutes, until the apricots are very soft.
• Transfer apricots and liquid to a food processor or food mill; puree.
• Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice. Simmer a few minutes. Adjust the sweetening to taste.
• Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
• Whip the cream until softly peaked. Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest. Whip the cream until medium stiff.
• To serve, place a generous dollop of whipped cream on each individual serving, or spoon the apricot mixture into goblets alternately with the whipped cream. Top each serving with a sprinkling of pistachios.

BASIC BAVARIAN CREAM

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.