Raspberries Bavarian recipe 5873 065f37cc-72df-4a11-a972-e809435dd42b Crazy Leeks Crazy Leeks 11/6/2019 2:15:07 p.m. 0 0 15 8 Desserts Birthday Cakes Raspberries
Raspberries Bavarian

Raspberries Bavarian

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5
8
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Ingredients
  • 1 package of gelatin, neutral
  • 125 ml (1/2 cup) of sugar
  • 15 oz (1 1/2 cup) of frozen drained raspberries
  • 310 ml (1 1/4 cup) of raspberry liquid (if needed, add water to get a total of 1 1/4 cup)
  • 15 ml (1 tablespoon) of lemon juice
  • 2 egg whites
  • 250 ml (1 cup) of cooking cream
Preparation
Side-by-side mode
  • Take the gelatin in 60 ml (1/4 cup) of cold water.
  • Heat up raspberries juice, lemon juice and sugar to a boil.
  • Remove from fire and add gelatin.
  • Set all in the refrigerator till its texture looks like on an egg white un-scrambled.
  • Scramble egg whites into snow. (set aside in the refrigerator)
  • Scramble cream until firm. (set aside in the refrigerator)
  • In a good looking service bowl of glass, gently mix (fold with a spatula) egg whites, whipped cream and raspberries mixture. The mix should not be uniformly pink. There should be red and white in it.
  • Only lastly, gently add raspberries. It is possible to add whole fresh or frozen raspberries over for topping.
  • Set all in the refrigerator for at least 2 to 3 hours before serving. Serve with "cat tongue" cookies.

Raspberries Bavarian

Ingredients
  • 1 package of gelatin, neutral
  • 125 ml (1/2 cup) of sugar
  • 15 oz (1 1/2 cup) of frozen drained raspberries
  • 310 ml (1 1/4 cup) of raspberry liquid (if needed, add water to get a total of 1 1/4 cup)
  • 15 ml (1 tablespoon) of lemon juice
  • 2 egg whites
  • 250 ml (1 cup) of cooking cream
Preparation
Side-by-side mode
  • Take the gelatin in 60 ml (1/4 cup) of cold water.
  • Heat up raspberries juice, lemon juice and sugar to a boil.
  • Remove from fire and add gelatin.
  • Set all in the refrigerator till its texture looks like on an egg white un-scrambled.
  • Scramble egg whites into snow. (set aside in the refrigerator)
  • Scramble cream until firm. (set aside in the refrigerator)
  • In a good looking service bowl of glass, gently mix (fold with a spatula) egg whites, whipped cream and raspberries mixture. The mix should not be uniformly pink. There should be red and white in it.
  • Only lastly, gently add raspberries. It is possible to add whole fresh or frozen raspberries over for topping.
  • Set all in the refrigerator for at least 2 to 3 hours before serving. Serve with "cat tongue" cookies.

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