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Peach Bavarian Cream

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  Mashed ripe peeled pitted peaches 2 Cup (32 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Heavy cream 2 Cup (32 tbs)
  Egg yolks 2
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 Envelopes)
  Cold water 2 Tablespoon
  Almond extract 1⁄8 Teaspoon
  Whipped cream 1 Cup (16 tbs)

Mix peaches with 1/3 cup sugar and stir until dissolved.
Bring 1/2 cup cream to boiling point.
Beat egg yolks and gradually beat in hot cream and remaining sugar.
Sprinkle gelatin over cold water and let stand for 5 minutes.
Add gelatin to hot cream mixture and stir until gelatin is dissolved.
Cool and add to peach mixture.
Chill until mixture starts to thicken.
Whip 1 cup heavy cream until stiff.
Fold cream into peach mixture.
Pour mixture into 1-quart mold.
Chill until firm.
Unmold by dipping into lukewarm water for a few seconds.
Whip remaining cream until soft and fluffy and fold in almond extract.
Place Bavarian on a platter and spoon cream over it.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3393 Calories from Fat 2359

% Daily Value*

Total Fat 266 g409.8%

Saturated Fat 166.5 g832.7%

Trans Fat 0 g

Cholesterol 1359.2 mg453.1%

Sodium 308.5 mg12.9%

Total Carbohydrates 209 g69.5%

Dietary Fiber 7.2 g28.8%

Sugars 187.5 g

Protein 38 g76.5%

Vitamin A 181.1% Vitamin C 57.6%

Calcium 52.7% Iron 13.5%

*Based on a 2000 Calorie diet


Peach Bavarian Cream Recipe