Raspberry-Strawberry Bavarian

Raspberry-Strawberry Bavarian
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 442.

Simple to make and delicious but I found that I didn't have proper glasses to serve this in. I used our very large glasses which totally skewed the serving portions but didn't really matter as the friends I served this to loved it. Maida Heatter says that this was one of the most popular desserts served at her restaurant.

6 oz. strawberry gelatin (Jell-O)
2 cups boiling water
1 cup sour cream
1 pint strawberry ice cream
1 TBS. lemon juice
2 10 oz. packages frozen raspberries (whole berries packed in syrup)
1 10 oz. package frozen strawberries (halves, packed in syrup)

Place the gelatin in a large bowl and add the boiling water - stir to dissolve.

Add the sour cream and whisk until smooth.

Cut the frozen ice cream into the gelatin mixture, about ten pieces.

Add the lemon juice.

Add the frozen fruit and use a fork to break up the pieces. Maida Heatter recommends using your hands to do this.

Quickly pour the mixture into a pitcher or use a large spoon to pour into nine large glasses. Leave a generous amount of headroom for the whipped cream. Refrigerate - do not freeze. This will be ready to serve in an hour or two, or it may stand overnight.

Top with:

Whipped Cream

2 cups heavy cream
1 1/2 tsp. vanilla extract
1/2 cup confectioners sugar

In a chilled bowl with chilled beaters, whip all the ingredients until the cream holds a shape. Place a large spoonful on each dessert. You can add sprinkles of chopped pistachios, glaceed cherries or chocolate leaves, if desired.