MANGO BAVARIAN
Make and share this Mango Bavarian recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/4 cup of the milk in a bowl.
- Sprinkle gelatin over milk and let sit for 5 minutes.
- Heat remaining 3/4 cup milk and granulated sugar in saucepan.
- Turn the heat to low and cook, stirring until the sugar dissolves.
- Add gelatin to warm milk and stir just until the gelatin melts.
- In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
- Transfer the mango mixture to a bowl and mix in the gelatin-milk.
- Whip the cream until it holds soft peaks.
- Fold the cream into the mango mixture.
- Pour the Bavarian into 1-cup ramekins.
- Chill for 2 hours.
- Serve with raspberries and mint.
- Makes 4 servings.
Nutrition Facts : Calories 499, Fat 35.4, SaturatedFat 22, Cholesterol 130.8, Sodium 68.5, Carbohydrate 42.4, Fiber 0.9, Sugar 35.8, Protein 5.7
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
MANGO BAVARIAN PIE
I don't think they have mangoes or pineapples growing in Bavaria......but this is good. It is sweet from the fruit and does not have a heavy sugar load.
Provided by Ambervim
Categories Pie
Time 15m
Yield 1 9" Pie
Number Of Ingredients 7
Steps:
- Soften gelatin in cold water.
- Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
- Beat all ingredients except whippe cream until blended.
- Chill until partially set.
- Fold in whippe cream and pour into pie shell.
- Chill.
Nutrition Facts : Calories 2154.7, Fat 148.6, SaturatedFat 69.8, Cholesterol 326.1, Sodium 1047.8, Carbohydrate 189.4, Fiber 9.1, Sugar 92.3, Protein 23.8
ELEGANT COCONUT BAVARIAN CREAM
A family recipe usually saved for special occasions, this looks beautiful served in wine or martini glasses. It has a rich taste with a light texture. I recommend starting early on this, as the dessert needs time to set in the refrigerator. Great for when the oven is occupied with other dishes!
Provided by cezar
Categories Desserts Mousse Recipes
Time 3h50m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
- Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
- Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
- Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
- Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
- Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 15.8 g, Cholesterol 74.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 126.3 mg, Sugar 14.6 g
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.
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