Italian Strawberry Bavarese Dessert
User Reviews
5.0
27 reviews
Excellent
Italian Strawberry Bavarese Dessert
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This Creamy Italian Strawberry Bavarese Dessert is simple and easy to make. Creamy and delicious made with cream and milk and no eggs needed.
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Ingredients
- 1¾ cups strawberries (chopped)*
- ⅓ cup cream (heavy/whole or whipped cream - at least 30% fat)
- ½ cup +2 tablespoons powdered/icing sugar (75 grams total)
- 1 teaspoon lemon juice
- 1 tablespoon gelatine powder
- 2 tablespoons milk (2% or whole)
*Depending on how sweet your strawberries are you may want to cut back to ½ cup powdered sugar.
Instructions
- In a food processor or blender, blend until smooth the strawberries, sugar and lemon.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add the gelatine mixture to the blended strawberries and stir to combine well.
- In a large bowl beat the cream until stiff peaks form, add the strawberry mixture into the whipped cream and gently fold until completely combined.
- Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.
- To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate. Decorate with whipped cream and fresh strawberries if desired. Enjoy!
Notes
- If you would like a higher or larger Bavarese then the recipe should be doubled. Mine was about 2 inches (5cm) high.
- Instead of 1 tablespoon of powdered gelatine you can use 4 sheets, to use the sheets – fill a bowl with cold water and cut the sheets in order to fit in the bowl, make sure they are covered with the water. Let sit for 10 minutes, then wring the sheets out of any excess water. Combine the gelatine sheets with the hot milk and mix until melted, then mix into the blended strawberries.
- You can use frozen strawberries, just be sure to thaw them and drain well. You could also substitute with raspberries or even blackberries.
- Any leftovers should be covered and stored in the fridge. It will last for up 2 days in the fridge. The dessert should be served cold.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
8mg
(0%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
207IU
(4%)
Vitamin C
22mg
(24%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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