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
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
BAVARIAN CREAM WITH RASPBERRY COULIS
Provided by Nadia Hassani
Categories Milk/Cream Mixer Egg Fruit Dessert Vegetarian Wheat/Gluten-Free Raspberry Vanilla Oktoberfest Chill Simmer Double Boiler Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the Bavarian cream
- Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
- Soak the gelatin in 2/3 cup cold water for 10 minutes.
- Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
- Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
- Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
- Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
- Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
- For the coulis
- Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
- Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.
SOUR CREAM BAVARIAN
Are you 'sweet on' someone who's counting calories? Show them you care with this light and refreshing dessert. It's sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it's fat-free! -Judi Janczewski, Berwyn, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1-1/4 cups sauce).
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes., Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours., For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving., To serve, unmold dessert onto a serving plate. Serve with sauce.
Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
SOUR CREAM BAVARIAN
A TOH recipe that I got in an email. Described as light and refreshing dessert that's creamy and pretty with the tart raspberry sauce, no one will ever guess that it's fat-free. I've been trying to eat healthier so this seems to fit the bill. Finally got around to making this for family and it was enjoyed by all. Not terribly sweet but the raspberry sauce really set it off - pretty easy also. If you decide to try it hope you'll like it as much as we did.
Provided by Bonnie G 2
Categories Dessert
Time 30m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
- Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
- Remove from heat.
- Whisk in sour cream and vanilla.
- Refrigerate until slightly thickened.
- Fold in whipped topping.
- Pour into a 4 cup mold coated with cooking spray.
- Refrigerate until firm.
- For Sauce:.
- Drain raspberries, reserving syrup; set berries aside.
- Add enough water to the syrup to measure 3/4 cup.
- In small saucepan, combine cornstarch and sugar.
- Stir in syrup mixture until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat; stir in berries.
- Refrigerate until serving.
- To serve, unmold dessert on serving plate; top with raspberry sauce.
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- 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.
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