Easy Raspberry Bavarian Cream with Creme Fraiche
Featured Pinch Tips Video
- 1 pkg. raspberry gelatin, 6 oz
- 1 1/2 cups boiling water
- 6 ice cubes
- 1 t. lemon juice
- 1 pkg. frozen raspberries, 10 oz, in syrup, defrosted
- 1 cup cream
1Dissolve gelatin in boiling water. Stir in the ice cubes until melted. Stir in
lemon juice, raspberries and syrup. Whip cream until stiff and fold it into the
raspberry mixture until thoroughly blended. This can be done in your mixer on
low speed. Pour into a 2 quart mold and refrigerate until firm. You can spoon
the cream into 8 or 10 individual stemmed glasses and refrigerate until firm.
Serve with a dollop of Lemon Creme Fraiche or a spoonful of raspberries in
syrup/ Small, tart lemon cookies are a nice accompaniment. Serves 8 to 10
Lemon Creme Fraiche:
1/2 cup sour cream
1/2 cup cream
2 T. lemon juice
3 T. sugar
1 t. grated lemon peel
In glass jar with tight fitting lid, mix all ingredients and stir until blended.
Store in refrigerator until ready to serve. Can be made 2 to 3 days earlier.
Makes 1 cup sauce. Can be used on puddings and fruit tarts. Note: The addition
of 1 T. rum to the whipped cream adds a party touch to this dish.
Easy Strawberry Bavarian Cream: Follow the directions above but substitute 1
pkg. of strawberry gelatin and 1 pkg. of frozen strawberries in syrup for the
Source: Renny Darling