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)
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| Place the gelatin in a large bowl and add the boiling water - stir to dissolve. |
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| Add the sour cream and whisk until smooth. |
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| Cut the frozen ice cream into the gelatin mixture, about ten pieces. |
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| Add the lemon juice. |
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| Add the frozen fruit and use a fork to break up the pieces. Maida Heatter recommends using your hands to do this. |
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| 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. |
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.