Introduction: Strawberry Bavarian Creams
I love going to farmer's markets, and this time of year there are always tons of fresh berries available. One of my favorite things to do with them is make these simple Bavarian creams. For this version, I used fresh strawberries and homemade whipped cream to create an easy, yet satisfying dessert that isn't too sweet and really brings out the flavor of the strawberries. I hope you like it as much as I do.
- 1 1/2 cups fresh strawberries, sliced
- 1 cup cream, whipped
- 4 Gold strength gelatin sheets
- 3/4 cup of sugar
- 1 tsp lemon juice
- Mould (silicone, if like me that is all you have, but creams to better in hard moulds)
- Magic Bullet Blender
- Stand mixer (for the cream)
- Shallow glass dish
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Step 1: Prep Gelatin and Strawberries
Cut the gelatin sheets into 1-inch strips and set in cold water for 10 minutes. I use sheet gelatin because it is clearer, more flavorless, and easier to control than powdered gelatin. Add the sliced strawberries to a bowl with the sugar and toss briefly, set aside.
After 10 minutes, remove the gelatin sheets from the water and gently squeeze. Put them into a half cup of water and then fill the shallow dish you had them in with hot water. The water needs to be at least 120 degrees Fahrenheit, which is easily obtainable from most taps. Set the cup of water with the gelatin sheets in the hot water-filled dish and set aside for 10 minutes.
Step 2: Blend.
While the gelatin sheets are sitting in the hot water bath, blend the strawberries and sugar into a puree.
Step 3: Mix and Mould
Add the pureed strawberries, whipped cream, 1/2 cup water with gelatin, and lemon juice to a bowl and whisk until smooth. Pour into a mould and refrigerate for a minimum of 4 hours, preferably overnight. Unmould and serve, perhaps with fresh sliced strawberries and cashews as a garnish.