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Peach Bavarian Cream

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Peach

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