Strawberry Bavarian Cream
This fresh and creamy dessert is heavenly when made with pureed ripe berries. Substituting beaten egg whites for half the cream cuts the calorie count
Servings 14
Equipment
- Food Processor
- 14 small (⅓ cup) dessert dishes
Ingredients
- 2 envelopes unflavored gelatin
- ½ cup cold water
- 4 cups strawberries
- 1 tbsp fresh lemon juice
- ¾ cup granulated sugar
- 2 egg whites
- 3 tbsp granulated sugar
- 1 cup heavy cream
- 2 tbsp non-fat dry milk
- 1 tsp pure vanilla extract
Instructions
- Soften (bloom) gelatin by sprinkling it over cold water in a bowl. Place bowl over hot water in a small saucepan and stir until dissolved.
- Wash and hull the strawberries. (NOTE: Remove stems from strawberries after cleaning as excess water may be absorbed through the stem end).Puree berries, lemon juice and sugar, about 40 seconds in a food processor.Add the dissolved gelatin and combine about 5 seconds.Transfer mixture to a large mixing bowl and chill, (about 6 minutes), to the consistency of unbeaten egg whites.
- While berries are chilling, whip the egg whites until soft peaks form. Slowly add the 3 tablespoons of sugar and continue beating until stiff.Fold into the strawberry mixture.
- Whip cream, dry milk and vanilla until stiff and gently fold into strawberry mixture.
- Pour into serving dishes or mold and refrigerate until firm, about 2 hours for small dishes, longer if putting in a mold. May be made one day ahead.Serve garnished with whipped cream and strawberries.