Bavarian Cream
Ingredients
Directions
Make the base
Melt the soaked gelatin in the boiling water and strain it into the strawberries.
Prepare a dish of cracked ice and place the strawberry and gelatin mixture in it.
Fold and set
Once the gelatin thickens, carefully add the whipped cream while stirring continuously.
Continue stirring until the mixture is thick, then pour it into a mold.
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 cream into a firm, sliceable structure as it cools.
- Heavy cream
- Adds richness and a light, airy texture when whipped.
- Preserved strawberries
- Provide the main flavour and sweetness, plus fruit moisture.
The step that matters
Adding the whipped cream to the thickened gelatin. If the gelatin is too cold and firm, it forms lumps and the cream will not blend evenly. Stirring continuously while the mixture thickens keeps the gelatin dispersed and the cream's air intact, giving a smooth, light set.
“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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