Raspberry Bavarian Recipes

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RASPBERRY BAVARIAN CAKE



Raspberry Bavarian Cake image

This recipe is an all-time favorite with my family and everyone else who tastes it. It's so easy but makes an impressive company dessert. Because it doesn't seem light, everyone feels like they're sinfully over-indulging! -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 8

5 packages (12 ounces each) frozen unsweetened raspberries, thawed
2 cups confectioners' sugar
2 envelopes unflavored gelatin
1/3 cup plus 1/2 cup cold water, divided
38 ladyfingers, split
2 tablespoons seedless raspberry jam
1 teaspoon water
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

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.

Nutrition Facts : Calories 223 calories, Fat 3g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 121mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

RASPBERRY BAVARIAN



Raspberry Bavarian image

Make and share this Raspberry Bavarian recipe from Food.com.

Provided by Chef Mommie

Categories     Dessert

Time 1h39m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (14 ounce) can raspberries in juice
1 (1/2 ounce) package sugar-free raspberry gelatin
1 3/4 cups low-fat evaporated milk, chilled
fresh raspberries, to decorate
mint sprig, to decorate

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



Chocolate Raspberry Bavarian Cake image

Provided by Food Network

Categories     dessert

Yield 1 10-inch cake, about 12 servings

Number Of Ingredients 23

1/4 cup sugar
1/3 cup water
1/4 cup raspberry liqueur
1/2 cup heavy whipping cream
4 ounces semisweet chocolate, cut into 1/4-inch pieces |
2 tablespoons (1/4 stick) unsalted butter
Two 10-ounce packages frozen raspberries
3/4 cup sugar
3/4 cup raspberry liqueur
1 1/2 envelopes unflavored gelatin
2 cups heavy whipping cream
One 9-inch round Chocolate Genoise, baked and cooled (recipe below)
1 cup heavy whipping cream
Chocolate shavings
1/2 -pint basket raspberries
Confectioners' sugar
CHOCOLATE GENOISE
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa powder
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch salt

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

BAVARIAN CREAM WITH RASPBERRY COULIS



Bavarian Cream with Raspberry Coulis image

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

For the Bavarian Cream
1 1/2 cups heavy cream
3 (1/4 ounce) envelopes unflavored gelatin
6 egg yolks
1 cup plus 2 tablespoons confectioners' sugar
2 cups milk
Seeds from 2 vanilla beans, or 2 tablespoons pure vanilla paste
For the coulis
1 1/2 pints fresh raspberries, or 2 (12-ounce) packages frozen raspberries
1/2 cup confectioners' sugar

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.

RASPBERRY BAVARIAN



Raspberry Bavarian image

Number Of Ingredients 8

1 cup dairy sour cream
1 (10-ounce) package frozen raspberries
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
2 tablespoons water
1 cup half and half
1/2 cup sugar
2 tablespoons reserved red raspberry syrup

Steps:

  • Put dairy sour cream in freezer (with beaters) until ice crystals form. Thaw frozen raspberries and drain reserve syrup. Press raspberries through sieve to remove seeds add lemon juice. Soften gelatin in water. In top of double boiler combine half and half, sugar, and softened gelatin. Heat until sugar and gelatin have dissolved cool and add reserved syrup. Whip sour cream until doubled fold all mixtures together pour into mold.

Nutrition Facts : Nutritional Facts Serves

LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE



Lemon Bavarian Cream with Raspberry Sauce image

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

1 box (3 oz) Jell-O™ lemon-flavored gelatin
3/4 cup boiling water
2 cups ice cubes
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 cups Cool Whip lite frozen whipped topping, thawed
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired

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



Heavenly Dessert - Vanilla Bavarian Cream With Raspberry Sauce image

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

2 cups milk
1 vanilla bean (or 1 tsp vanilla extract)
4 egg yolks
1/2 cup sugar
2 tablespoons unflavored gelatin (powder form)
1/2 cup cold water
2 1/2 cups heavy cream
1 pint raspberries (fresh or frozen)
1/2 cup sugar
1/3 cup red Burgundy wine

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

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