Easy Raspberry Bavarian Cream with Creme Fraiche

Easy Raspberry Bavarian Cream With Creme Fraiche Recipe

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Lynnda Cloutier


From Renny again


★★★★★ 1 vote



  • ·
    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

How to Make Easy Raspberry Bavarian Cream with Creme Fraiche


  1. Dissolve 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
    raspberry counterparts.
    Source: Renny Darling

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About Easy Raspberry Bavarian Cream with Creme Fraiche

Course/Dish: Fruit Desserts

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