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**Recipe for Bavarian Strawberry Cream: A Decadent Dessert Delight**
If you’re looking for a dessert that’s both indulgent and elegant, the **Bavarian Strawberry Cream** is the perfect choice. This creamy, smooth, and light dessert is a wonderful blend of fresh strawberries, velvety cream, and a hint of vanilla. Inspired by traditional Bavarian flavors, it’s a treat that can be served for any special occasion or as a delightful end to a family meal.
The Bavarian Strawberry Cream is a type of Bavarian cream, a classic French dessert that has been perfected over centuries. It’s made from a base of milk, eggs, and sugar, enriched with whipped cream, and flavored with fruits or vanilla. The strawberry twist gives this version a refreshing and fruity edge, making it a perfect spring or summer dessert. It’s not overly sweet, just the right balance of creamy texture and fruity flavor. Let’s dive into this easy-to-follow recipe that’s sure to impress!
### Ingredients:
For the Strawberry Puree:
– 1 lb (450g) fresh strawberries, hulled and chopped
– 2-3 tablespoons sugar (adjust to taste)
– 1 teaspoon lemon juice (optional, for extra brightness)
For the Bavarian Cream:
– 1 ½ cups heavy cream
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 3 large egg yolks
– ½ cup sugar
– 1 tablespoon gelatin powder
– ¼ cup cold water
### Instructions:
**Step 1: Prepare the Strawberry Puree**
1. In a blender or food processor, combine the chopped strawberries, sugar, and lemon juice (if using). Blend until smooth and pureed.
2. Strain the puree through a fine mesh sieve to remove the seeds and any remaining pulp, leaving a smooth strawberry sauce. Set aside and let it cool.
**Step 2: Make the Gelatin Mixture**
1. In a small bowl, sprinkle the gelatin powder over the cold water and allow it to bloom for about 5 minutes. This helps activate the gelatin.
2. Once the gelatin has bloomed, gently heat it over low heat or in the microwave for about 10-15 seconds until it dissolves completely. Set it aside to cool slightly.
**Step 3: Make the Cream Base**
1. In a medium saucepan, combine the milk, heavy cream, and vanilla extract. Heat the mixture over medium heat until it’s hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until they become pale and slightly thickened.
3. Slowly add the hot milk and cream mixture to the egg yolks, whisking constantly to prevent the eggs from curdling. This is called tempering. Once combined, return the mixture to the saucepan.
4. Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil.
5. Once thickened, remove the mixture from the heat and stir in the dissolved gelatin. Stir until fully incorporated.
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