The Bavarian dessert with fruit dish is a really fresh and summery pudding. It is a light and colourful idea, easy to prepare with no cooking involved and is also beautiful to look at. It is an excellent finale for a fine dinner and as the dish can be made the day before one can gain an advantage in your preparation time.
The fruit must be very fresh, fragrant and seasonal. In the spring, strawberries and cherries could be used. Later in June, apricots, peaches and even blueberries can be included. While in autumn raspberries and blackberries are ideal ingredients.
Servings: 4 people
Preparation time: 20 minutes
Level of Difficulty: Easy
- 600 grammes of seasonal fresh fruit
- 500 ml of fresh cream
- 25 grammes of gelatine sheets
- 250 grammes of sugar
- ½ lemon
Soak the gelatine in cold water for 10 minutes. In a saucepan mix the sugar, with 200 ml of water and the juice of half lemon. Slowly bring to a boil and cook the syrup for about 2 minutes, until it becomes transparent. Add the squeezed gelatine, and stir until dissolved. Filter the syrup and allow to cool.
Wash the fruit and blend in a food processor, leaving a few pieces aside for decoration. Filter and add to the syrup and gelatine and mix well.
Whip the cold cream with electric mixer and gently add it to the mixture of soft fruit. Pour into individual moistened ramekins or into one large moistened Bavarian mould. Place in refrigerator for several hours. Just before serving, dip the moulds in hot water for a few seconds and turn over onto serving plate.
Decorate the Bavarian dessert with fruit slices or wedges and sprig of mint leaves.