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Peach Bavarian Cream Recipe
|Mashed ripe peeled pitted peaches||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon (1 1/2 Envelopes)|
|Cold water||2 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3393 Calories from Fat 2359
% Daily Value*
Total Fat 266 g409.8%
Saturated Fat 166.5 g832.7%
Trans Fat 0 g
Cholesterol 1359.2 mg
Sodium 308.5 mg12.9%
Total Carbohydrates 209 g69.5%
Dietary Fiber 7.2 g28.8%
Sugars 187.5 g
Protein 38 g76.5%
Vitamin A 181.1% Vitamin C 57.6%
Calcium 52.7% Iron 13.5%
*Based on a 2000 Calorie diet
Bring 1/2 cup cream to boiling point.
Beat egg yolks and gradually beat in hot cream and remaining sugar.
Sprinkle gelatin over cold water and let stand for 5 minutes.
Add gelatin to hot cream mixture and stir until gelatin is dissolved.
Cool and add to peach mixture.
Chill until mixture starts to thicken.
Whip 1 cup heavy cream until stiff.
Fold cream into peach mixture.
Pour mixture into 1-quart mold.
Chill until firm.
Unmold by dipping into lukewarm water for a few seconds.
Whip remaining cream until soft and fluffy and fold in almond extract.
Place Bavarian on a platter and spoon cream over it.