Creamy Strawberry Bavarois

A square photo with part of a bavarian with strawberries garnished with strawberry slices

Creamy Strawberry bavarois - my favorite bavarois, and I'm sure it will stay that way. Also known as Strawberry Bavarian Cream or Strawberry Pudding. And what makes this such a delicious recipe? The combination of fresh strawberries with strawberry jam! And the Greek yogurt makes the bavarois airy and fresh. A dessert that is quick, easy, and tasty!

Cook Time 15

Stiffen time 2

Total Time 2 15

Course Dessert

Cuisine European Cuisine

Servings persons

Calories 326 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Wash the strawberries and hull them. Quarter one-half of the strawberries. The other half should be mashed with a fork.
1½ cup strawberries
Put three tablespoons of water in a pan and bring to a boil.
3 tablespoons water
Remove from the heat and mix the gelatin through the hot water. The gelatin will dissolve.
1 oz. gelatin powder
Add the jelly and the mashed strawberries and mix them with the gelatin.
¾ cup strawberry jelly
Beat the cream with an electric mixer until it's stiff, and mix the Greek yogurt and the strawberry mixture gently through the whipped cream with a spatula.
1 cup cream, 2¼ cup Greek yogurt
Rinse the pudding mold with cold water and pour the strawberry mixture into the mold.
Knock the mold a few times on your work surface so that air bubbles go out, and cover it with a lid or plastic foil.
Put in the fridge for at least 2 hours. But you can put it in the refrigerator overnight for even better results.
Serve the pudding on a plate and then garnish with fresh strawberries.

NOTES

1. Strawberries

Use fresh strawberries if you can get them. Strawberries are best in late spring and summer. Otherwise, they may taste watery.
If you want to make this bavarois out of season, you can also use frozen strawberries.
Instead of strawberries, use raspberries for a raspberry bavarois. Or use a mix of berries for a berry bavarois.

2. Strawberry jam: For sweetening the bavarois and, of course, for giving off the strawberry flavor. Use a jam without chunks for a smooth strawberry bavarois. If you prefer a slim variant, use strawberry jam light or without sugar.

3. Tips

You can use a regular dessert mold or ramekins for this strawberry bavarois recipe if you don't have a mold. You can even prepare the bavarois in individual glasses or cups. Make sure to lightly oil them before filling them for easy unmolding.
Make sure to mix the cream with the strawberry mix gently. That way, the strawberry bavaroise will keep it's light, airy texture.
Decorate your bavarois with fresh strawberries, whipped cream, or a drizzle of strawberry sauce. They all will look great!
Rinse the mold with cold water before you fill it; this makes dumping much easier afterward. If the bavarois does not come loose, briefly heat the outside of the mold under hot running water. You can release the bavarois better now.

4. Storage

Bavarois is best eaten on the same day. But if you have leftovers, you can store them like this:

Refrigerator: Keep the bavarois covered in the fridge for up to 2 days.
Freezer: Bavarois can also be frozen. Store in a freezer box in the freezer for up to 1 month. Remove from the freezer a day before serving and let thaw in the refrigerator.

Nutrition

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