newcook
05-10-2005, 08:20 AM
I am making some desserts for my sister to take to a family gathering. She has a 6 hour drive so I need to make things that travel well. She has a cooler so she can keep the desserts cool.
I found a recipe for Chocolate Strawberry Bavarian Cream that I would love to make. Does anyone know if it travels well and how long it will keep. I thought since it has gelatin in it, it might travel OK but I'm not sure.
Daniele
Here is the recipe:
Strawberry-Chocolate Bavarian Cream
1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)
Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.
Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.
Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.
* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.
Strawberry Cream
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring
Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.
I found a recipe for Chocolate Strawberry Bavarian Cream that I would love to make. Does anyone know if it travels well and how long it will keep. I thought since it has gelatin in it, it might travel OK but I'm not sure.
Daniele
Here is the recipe:
Strawberry-Chocolate Bavarian Cream
1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)
Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.
Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.
Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.
* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.
Strawberry Cream
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring
Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.