Italian Strawberry Bavarese Dessert
User Reviews
5
Italian Strawberry Bavarese Dessert
Description
Italian Strawberry Bavarese Dessert combines fresh strawberries blended with lemon and sugar, mixed with gelatin dissolved in warm milk to create a set, creamy treat. The gelatin provides structure, allowing the dessert to hold shape once chilled. Whipped cream is gently folded into the strawberry gelatin mixture to provide a smooth, airy texture. After pouring into a mold or glasses, refrigeration solidifies the bavarese to a custard-like consistency.
Flavors are dominated by fresh strawberry with a subtle tartness from the lemon juice, balanced by the creamy richness from the whipped cream. The final dessert is light and evenly firm, with a smooth mouthfeel. Serve chilled, optionally decorated with additional whipped cream and strawberry slices to enhance presentation and flavor.
For best results, chill the bavarese for at least 6 hours to overnight. The recipe can be doubled to increase portion size, and gelatin sheets may be used as an alternative to powder, soaked and dissolved according to instructions. Frozen strawberries can be used if thawed and well drained, and raspberries or blackberries substituted if preferred. Store leftovers covered in the refrigerator for up to two days. Serve cold to maintain proper texture.
Ingredients
- 1¾ cups strawberries chopped
- ⅓ cup heavy cream or whole or whipped cream - at least 30% fat
- ½ cup powdered sugar 75 grams total, + 2 tablespoons
- 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
- Doubles well for a larger bavarese—typically about 2 inches high per the original quantity.
- Gelatin sheets can replace powdered gelatin; soak sheets in cold water for 10 minutes, squeeze excess water, then dissolve in hot milk.
- Frozen strawberries may be used if thawed and drained thoroughly.
- Alternatives to strawberries include raspberries or blackberries.
- Keep leftovers refrigerated and covered; consume within two days for best texture and flavor.
- Serve chilled to preserve consistency and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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