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Strawberry Bavarian Cream

A chilled strawberry custard made with whipped cream, powdered sugar, and clarified isinglass or gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Bavarian Cream

Ingredients

Directions

Make the strawberry base

  1. Bruise the hulled strawberries in a basin with the powdered sugar.

  2. Rub the mixture through a sieve.

Set and serve

  1. Mix the strawberry puree with the whipped cream and isinglass or gelatine.

  2. Pour the mixture into an oiled mold.

  3. Set the mold in rough ice until the cream is firm.

  4. Turn out the Bavarian cream onto a dish.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main flavour and the fruit puree that gives the cream its colour and taste.
Powdered sugar
Sweetens the strawberry puree and dissolves easily into the fruit.
Whipped cream
Adds fat and air, giving the cream a light, smooth, rich texture.
Isinglass or gelatine
Sets the mixture as it cools, so the cream holds its shape when turned out.

The step that matters

Set the mold in rough ice until the cream is firm. Gelatine or isinglass sets only as it cools below its setting point. Cooling slowly or incompletely leaves the cream soft and unable to hold its shape when turned out.

“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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