Strawberry Bavarian
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart strawberries, hulled
- 2envelopes unflavored gelatin
- ¼cup cold water
- ½cup sugar
- 3tablespoons cherry-flavored liqueur
- 2cups heavy cream, whipped
- Whole strawberries for garnish
Nutritional analysis per serving (8 servings)
207 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 3 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree strawberries in blender.
- Step 2
In saucepan soften gelatin in cold water. Add to puree with sugar.
- Step 3
Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
- Step 4
Chill, stirring occasionally, until mixture begins to thicken.
- Step 5
Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
- Step 6
To serve, unmold and top with whole berries.
Private Notes
Comments
Lovely recipe! I wouldn't change a thing. I live in a country where people have never eaten anything like this. Knocked their socks off.
We've been making this for as long as I can remember (50+ years); however instead of putting the mixture in a mold or individual servings, we blind bake a pie shell, put the mix in the pie shell and refrigerate; typically top with a bit more whip cream for decoration. And, we've been known to use frozen berries, oh, the shame, the shame. People eat it up, though, even with frozen berries.
Running the purée through a fine sieve helped make the texture less crunch. Next time will sprinkle gelatin on top of water and then heat gently to dissolve for 10 min before adding purée.
Been making this for as long as I can remember (50+ yrs); instead of putting the mixture in a mold or indiv servings, we blind bake a pie shell, put the mix in the pie shell and refrigerate; typically top w a bit more whip cream for decoration. Been known to use frozen berries, oh, the shame, the shame. People eat it up, though, even w frozen berries. Works great with frozen raspberries as well. alcohol isn't necessary.
Q: At the end of Step 2 everything is in the blender. Do I add the whole shebang back into the saucepan and heat? Then cool. Then add liquer? Etc & on to the whipped cream?
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