Pink Bavarian Cream Recipes

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

BAVARIAN CREAM

Steps:

• Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
• On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
• Cook and stir 2-3 minute.
• Stir a little of the hot mixture into egg yolk.
• Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
• STIRRING CONSTANTLY.
• Add vanilla.
• cover entire surface with plastic wrap or waxed paper.
• Cool.
• beat smooth.
• Fold in whipped cream.

PINK CHAMPAGNE CAKE WITH BAVARIAN CREAM

Steps:

• In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
• Preheat oven to 325°F.
• Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
• Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
• In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
• With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
• Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
• Ice with the following recipe.
• Champagne Icing.
• Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
• Bavarian Cream - Optional.
• The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
• Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.

PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME

Steps:

• Mix strawberry Jell-O with boiling water then cold water.
• Chill until slightly congealed.
• Beat until fluffy.
• Mascerate strawberries with sugar.
• Drain juice off to get 1 cup.
• Mix Cool Whip with the strawberries; mix into Jell-O mixture.
• Tear angel food cake into 1 inch pieces; don't use any browned parts.
• Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan.
• Chill until firm.
• For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool.
• Add 2 tablespoons 1/2 and 1/2 cream.
• When cool drizzle on top of dessert.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

PINK BAVARIAN CREAM JELLO RECIPE

Steps:

• Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1 quart mold. Chill until firm. Variations: Raspberry Bavarian Cream: substitute 1 pkg. frozen raspberries and 1 pkg. raspberry flavored gelatin Pineapple Bavarian Cream: substitute 1 can (8 1/2 oz) crushed pineapple and 1 pkg. lemon flaovored gelatin.

PINK BAVARIAN CREAM

Steps:

• 1. Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until ALMOST set.
• 2. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin & strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream & strawberries.
• 3. May substitute frozen raspberries & raspberry jello or Crushed pineapple & lemon jello.