Fruit Bavarian Cream
A light dessert made from fruit purée, gelatin, and whipped cream.
Ingredients
Fruit puree (see note)
8 oz (250 g)
Superfine sugar
4 oz (125 g)
Lemon juice
1 oz (30 ml)
Gelatin
0.5 oz (15 g)
Water (cold)
5 oz (150 ml)
Heavy cream
12 oz (375 ml)
Instructions
1
Step 1
Pass the fruit puree through a fine sieve. Mix with the sugar and lemon juice, stirring or letting it sit until the sugar is completely dissolved.
2
Step 2
Soften the gelatin in cold water for 5 minutes. Gently heat the mixture until the gelatin dissolves.
3
Step 3
Fold the gelatin mixture into the fruit puree.
4
Step 4
Refrigerate the mixture until thickened but not set. Note: If the fruit puree is cold when the gelatin is added, it will begin to set quickly and may not need further refrigeration.
5
Step 5
Whip the heavy cream to soft peaks. Do not over-whip.
6
Step 6
Fold the cream into the fruit mixture. Pour into a mold and chill.
