LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
SOUR CREAM BAVARIAN
Are you 'sweet on' someone who's counting calories? Show them you care with this light and refreshing dessert. It's sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it's fat-free! -Judi Janczewski, Berwyn, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1-1/4 cups sauce).
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes., Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours., For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving., To serve, unmold dessert onto a serving plate. Serve with sauce.
Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BASIC BAVARIAN CREAM
Whip up Basic Bavarian Cream for a tasty dessert or side dish. All you need to make Basic Bavarian Cream is water, whipped topping and fruity gelatin.
Provided by My Food and Family
Categories Recipes
Time 5h30m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
- Refrigerate 4 hours or until firm.
- Unmold dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 16 g, Protein 1 g
LEMON TORTE WITH RASPBERRY SAUCE
A special dessert and has a beautiful appearance. Light and delicious. I like it for special summer occasions. Long prep time does includes chilling time.
Provided by Kathy
Categories Dessert
Time 11h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 300 degrees.
- Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
- In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
- Gradually add 3/4 cup sugar, beating to stiff peaks.
- Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
- Pipe a lattice design in one circle; pipe a border around the lattice.
- Sprinkle with almonds.
- Spread remaining egg white mixture over remaining circles.
- Bake 45 minutes.
- Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
- In saucepan combine 2/3 cup sugar and gelatin.
- Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
- Cook and stir until bubbly; cook 2 more minutes.
- Remove from heat.
- Cover lemon mixture surface with waxed paper; cool.
- Chill until mixture mounds slightly when spooned.
- Beat whipping cream to soft peaks; fold into lemon mixture.
- Place one solid meringue on serving plate; spread with half the lemon mixture.
- Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
- Cover loosely; chill 6 hours or overnight.
- Serve with raspberry sauce, garnish with fresh raspberries.
- Sauce: In saucepan combine raspberries, sugar, and cornstarch.
- Cook until bubbly; cook 2 more minutess.
- Press through a fine sieve; discard seeds.
- Cover sauce; chill.
Nutrition Facts : Calories 468.7, Fat 20, SaturatedFat 10.8, Cholesterol 216.9, Sodium 91.6, Carbohydrate 68.2, Fiber 2.4, Sugar 62.4, Protein 6.6
BAVARIAN CREAM WITH RASPBERRY COULIS
Provided by Nadia Hassani
Categories Milk/Cream Mixer Egg Fruit Dessert Vegetarian Wheat/Gluten-Free Raspberry Vanilla Oktoberfest Chill Simmer Double Boiler Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the Bavarian cream
- Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
- Soak the gelatin in 2/3 cup cold water for 10 minutes.
- Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
- Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
- Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
- Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
- Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
- For the coulis
- Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
- Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.
HEAVENLY DESSERT - VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE
This amazing dessert is basically English Custard, lightened with whipped cream and bound with gelatin. If you are willing to go through the detailed process, the result will be nothing short of a divine. This is a classic vanilla recipe, but Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit!
Provided by annya127
Categories Gelatin
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- FOR BAVARIAN CREAM:.
- Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
- Soak the gelatin in 1/2 cup cold water for 10 minutes.
- Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
- Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
- Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
- Remove the bean from the milk and reheat the milk mixture. Set aside.
- Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
- Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
- Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
- Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
- CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
- An ideal consistency is achieved when the cream flows heavily off the spoon.
- Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
- Serve with chilled raspberry sauce.
- RASPBERRY SAUCE:.
- Puree and sieve 1 pint of raspberries.
- Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
- Add raspberry puree and reduce for about 3-4 minutes.
- Serve chilled.
Nutrition Facts : Calories 1806.8, Fat 128.2, SaturatedFat 77, Cholesterol 819.3, Sodium 263.8, Carbohydrate 140.8, Fiber 10.1, Sugar 107.3, Protein 26.9
More about "lemon bavarian cream with raspberry sauce food"
BAVARIAN CREAM WITH RASPBERRY SAUCE RECIPE - EAT …
From eatsmarter.com
Cuisine German, European, MediterraneanTotal Time 4 hrs 30 minsServings 4
BAVARIAN CREAM WITH RASPBERRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
From youtube.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE RECIPE
From quericavida.com
Servings 6Total Time 1 hr 20 minsCategory DessertCalories 170 per serving
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
From goodlookinwhatchagotcookin.blogspot.com
BAVARIAN LEMON CREAM - ITALIAN NOTES
From italiannotes.com
LEMON BARS WITH RASPBERRY SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEYER LEMON OLIVE OIL CAKE WITH BAVARIAN CREAM & RASPBERRY …
From cookingwithwineblog.com
COOKING CLASSICS: LEMON BAVARIAN CREAM - BUTTERMILK LIPSTICK
From buttermilklipstick.com
BAVARIAN CREAM WITH RED BERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BAVARIAN CREAM - AUTHENTIC GERMAN RECIPE - ALL TASTES GERMAN
From alltastesgerman.com
BAVARIAN CREAM WITH RASPBERRY SAUCE RECIPE - IFOOD.TV
LEMON CREAM CAKE WITH RASPBERRY SAUCE • ONE LOVELY LIFE
From onelovelylife.com
BAVARIAN CREAM WITH RASPBERRY SAUCE | RECIPE | KITCHEN STORIES
From kitchenstories.com
LEMON CREAM WITH RASPBERRY SAUCE - BOSSKITCHEN.COM
From bosskitchen.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
From pinterest.com
LEMON LOAF WITH RASPBERRY SAUCE - THE WHOLE SERVING
From thewholeserving.com
VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE - BLOGGER
From willseats.blogspot.com
LEMON GERANIUM BAVARIAN CREAM - ASIF
From asif.org
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
LEMON BAVARIAN CREAM - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
LEMON BAVARIAN CREAM - RECIPES - COOKS.COM
From cooks.com
BAVARIAN CREAM WITH RASPBERRY SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE | EPICURIOUS
From epicurious.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE - MASTERCOOK
From mastercook.com
RECIPES > DESSERTS > HOW TO MAKE BAVARIAN CREAM WITH …
From mobirecipe.com
RASPBERRY LEMON SAUCE RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
LEMON RASPBERRY WHIPPED CREAM - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
From dvo.com
BAVARIAN CREAM WITH RASPBERRY SAUCE - BIGOVEN.COM
From bigoven.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE – CHAWTIME
From chawtime.com
THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
LEMON BAVARIAN CREAM WITH BLUEBERRY SAUCE - GOURMET GLUTTON
From gourmetglutton.com
ASTRAY RECIPES: BAVARIAN CREAM WITH RASPBERRY SAUCE
From astray.com
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE | RECIPE | RASPBERRY …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love