1 4-serv Strawberry Jello gelatin 1/4 cup sugar 1 cup boiling water 1/4 cup cold water 1 pint strawberries -- hulled and halved 1 3/4 cups thawed cool whip topping 1 9-inch pie shell -- baked and cooled Dissolve gelatin and sugar in boiling water. Add col water. Chill until thicken ed. Arrange strawberries in bottom of pie shell. With electric mixer at medium speed, beat thickened gelatin until fluffy, thick and about doubled in volume. Blend in 1 cup of the whipped topping. Chill until mixture mounds. Spoon over b erries in pie shell. Chill about 4 hours. Garnish with remaining whipped toppin g and additional berries, if desired.
How To make Strawberry Bavarian Pie's Videos
Bavarian Cream Key Lime Pie
Another delicious recipe from Chef Champion - Bavarian Cream Key Lime Pie. Get the recipe here:
Strawberry Bavarian Pie Recipe
Strawberry Bavarian Pie Recipe
Bavarian Cream
How to make Bavarian cream, the famous German dessert with French origins. Recipe here:
Bavarian Cream - German Dessert
The recipe for Bavarian cream is one hundred years old and was created as an indulging treat for the Bavarian royalty but it is very easy to make.
Recipe:
Bavarian Cream (Crème Bavaroise)
This Vanilla Bavarian Cream - called Crème Bavaroise in French - is a super light and flavourful cream filling or dessert. It is made from combining a Pouring Custard (Crème Anglaise), Gelatine and Whipped Cream.
Read the full recipe here: Ingredients: - 240 ml Full Cream / Whole Milk - 1 Vanilla Bean - or 1 1/2 teaspoon of Vanilla Paste - 4 Egg Yolks, at room temperature (about 75gr) - 50 gr Caster Sugar - 6 gr (1 1/2 teaspoon) Gelatine Powder - plus 1 tablespoon cold water - 240 ml Heavy / Thickened Cream - min. 30% fat
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Ingredients: 2 envelopes Gelatin powder dissolved in 1/2 cup water 2 cups milk 2 tsp. vanilla 2 cups heavy cream 4 egg yolks 2 sheets thawed puff pastry
Directions: Dissolve the gelatin and set aside. Mix the sugar and egg yolks and set aside. Warm the milk till hot and temper some of the milk with the eggs. Add the warmed tempered eggs slowly into the milk mixture on low while whisking. Stir for 2-3 minutes until milk has thickened. Add the bloom gelatin and vanilla. Mix to incorporate everything in and place into a bowl to become room temperature. While waiting for it to cool you can whip the heavy cream until thick and stiff. Place the whipped cream in the fridge to chill. Once the mixture has become cooled at room temp. Add all the whipped cream and mix until fully combined. Cover the bowl and place it in the fridge for at least 4 hours to set.