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Strawberry Bavarian Gelatin
Dominique

Strawberry Bavarian Gelatin

This Strawberry Bavarian Gelatin is a light, airy dessert that combines fresh strawberries with a creamy texture, perfect for gatherings or family dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh strawberries, hulled and quartered
  • 1 cup granulated sugar, or to taste
  • 3 (1/4-ounce) envelopes unflavored gelatin powder
  • 1/2 cup cold water
  • 1 cup whole milk
  • 2 cups heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Method
 

  1. Prepare the Strawberries: Wash, hull, and quarter strawberries. Puree with 1/2 cup sugar and lemon juice in a blender until smooth.
  2. Bloom the Gelatin: Sprinkle gelatin over 1/2 cup cold water in a small bowl and let it sit for 5-10 minutes.
  3. Heat the Milk: In a medium saucepan, heat whole milk until just simmering. Remove from heat.
  4. Dissolve Gelatin: Add bloomed gelatin to warm milk and whisk until dissolved. Stir in remaining sugar and salt.
  5. Combine Mixtures: Pour gelatin mixture into a bowl, add strawberry puree and vanilla extract, and whisk until combined. Let cool to room temperature.
  6. Whip the Cream: In a separate bowl, whip heavy cream until soft peaks form.
  7. Fold in Whipped Cream: Gently fold whipped cream into the strawberry mixture in two or three additions.
  8. Pour into Mold & Chill: Lightly grease mold, pour in mixture, cover loosely and refrigerate for at least 4-6 hours or overnight.
  9. Unmold and Serve: Dip bottom of the mold in warm water to loosen, invert onto a plate, and garnish before serving.

Notes

Proper blooming of gelatin is key. Chill for at least 4-6 hours for best results.