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Strawberry Bavarian cream

Strawberry Bavarian cream

Desserts

A light Basque-style Bavarian dessert: strawberry puree, melted gelatin mixed with warm cream, followed by gently folded whipped cream and chilled.

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Recipe from Gaztarrotz, Xabier Cañas, adapted by Recette de cuisine · · updated on

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This Bavarian dessert, featuring strawberries and a lemon-flavored fruit puree, gelatin, and whipped cream, requires careful attention to temperature control, but the result is light and airy.

Ingredients and directions

  • Prep time30 min
  • Cook time5 min
  • Resting4 hr
  • Total4 hr 35 min
  • DifficultyMedium
  • CostBudget
  • Estimated cost$3.87 $0.65 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

6 people
  • $1.65
  • $0.17
  • $0.11
  • $1.94

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Wash the strawberries, remove the stems, cut them into pieces, and blend them into a puree. ≈ 8 min
  2. Strain the purée through a fine-mesh sieve to remove the seeds. ≈ 3 min
  3. Mix the strawberry puree with the lemon juice. ≈ 4 min
  4. Heat 100 ml of cream and dissolve the gelatin in it.
  5. Whip the remaining cream with the sugar. ≈ 4 min
  6. First, mix the strawberry puree with the gelatin. ≈ 4 min
  7. When this mixture reaches 33 °C, gently fold in the whipped cream. ≈ 4 min
  8. Pour servir, pour each mussel, add the sauce and refrigerate.

The bill

Strawberry Bavarian cream

  • 300 g of strawberries, washed and diced$1.65
  • Lemon juice, filtered$0.17
  • 100 to 200g of sugar, depending on preference$0.11
  • 400 ml of full-fat liquid cream$1.94

Total$3.87

that's $0.65 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of strawberries, washed and diced
  • Lemon juice, filtered
  • 100 to 200g of sugar, depending on preference
  • 400 ml of full-fat liquid cream
  • 20 to 30 grams of gelatin powder

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