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Raspberry Bavarian

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Ingredients
  Boiling water 1 1⁄2 Cup (24 tbs)
  Raspberry gelatin 1 Ounce (1 Package)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Whipping cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Whipping cream 3 Tablespoon
Directions

Pour boiling water over the raspberry gelatin and stir until dissolved.
Add sugar and salt and chill mixture until thick and syrupy.
Turn the well-chilled cream (or evaporated milk) into a chilled bowl and whip until stiff; add lemon juice and continue beating until very stiff.
Using same beater, whip up gelatin until light and fluffy; then add the stiffly whipped cream and fold in thoroughly.
Turn into a 4-cup mold which has been rinsed with cold water.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish by piping with whipped cream, if desired.
This same method may be used for any fruit-flavored gelatin.
A pleasing variation is to fold in the whipped cream only partially to give a marbled appearance.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry

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