Fruit Bavarian Cream
Ingredients
Directions
Prepare the gelatine and fruit
Soak the gelatine in cold water.
Press the fruit through a sieve.
Combine and set
Pour boiling water over the gelatine.
Strain the gelatine into the fruit.
When the mixture begins to set, fold in the whipped cream until well mixed.
Use a porcelain mold to avoid discoloration.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the mixture so it holds a firm, sliceable shape when chilled.
- Whipped cream
- Adds air and a light, creamy texture to the set dessert.
- Fruit
- Provides the main flavour and colour of the cream.
The step that matters
Folding in the whipped cream. Fold the cream in only once the mixture has begun to thicken. If it is still too liquid, the cream deflates and the air is lost. If it is already firm, the cream forms lumps instead of blending smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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