Bavarian Cream
Ingredients
Directions
Prepare
Package gelatin and a cupful of sugar.
Measure a quart of ripe berries and a pint of whipped cream.
Soak half a package of gelatin in a cupful of cold water for two hours.
Mash together the berries and sugar, and let them stand for an hour.
Make the cream
Press the mixture through a fine sieve, ejecting the seeds.
Pour half a cupful of hot water over the soaked gelatin, and when it dissolves, add the strained berries.
Place the pan containing the mixture in a basin of ice water, and beat until it begins to thicken.
Stir in one pint of whipped cream that has been whipped light and dry.
Stir gently from the bottom into a mold and set aside to harden.
Serve
When serving, heap fresh berries or fruit in the centre of the mold, and serve whipped cream in a separate dish.
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. See the original page.
Explore the science
What each ingredient does
- Gelatin
- Sets the strained berry mixture so it holds its shape when unmolded.
- Whipped cream
- Adds richness and a light, airy texture to the set cream.
- Ripe berries (in the method)
- Provide the main flavour and colour, and their juice sweetens and moistens the cream.
- Sugar (in the method)
- Sweetens the berries and balances their natural tartness.
The step that matters
Stir the whipped cream in gently from the bottom. Whipped cream holds air bubbles that give the cream its lightness. Vigorous stirring knocks out that air, making the set dessert dense, and the mixture must be thick enough to hold its air before folding.
“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.
More bavarian cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.