YOGURT BAVARIAN 2
Refreshing and tasty is the easiest way to describe this dish. A perfect accompaniment for a hot summer day. So easy to achieve perfection with this recipe that you will shy away from trying out others
Ingredients needed to make yogurt Bavarian
How to make this light and refreshing dessert in 4 steps
Mix Greek yogurt, sour cream and thawed raspberry puree with a hand held whisk or spatula.
Whip cream with sugar to soft peaks and fold in.
Melt bloomed gelatin and add to yogurt mix.
Pour into serving dishes and chill.
Measure 200 gms of raspberry puree into a bowl. Blend berries if using fresh ones and pass through a sieve to discard the seeds. You will need more than 200 gms of fresh fruits to make 200 gms of puree. I like to use frozen fruit puree due to its easy availability. Weigh enough frozen puree into a bowl and let it thaw at room temperature.
Measure 8gms of gelatin in a heat proof bowl. Pour 40gms of ice cold water into the gelatin bowl. Keep it aside to bloom for 5 min. Gelatine swells or ‘blooms’ as it absorbs the liquid. Now warm the gelatin in a microwave for 20 to 30 sec to melt. Or keep the bowl on simmering water to melt the gelatin. Once the gelatin is melted, take it off and swirl for a few min to cool it a little. If gelatin is too warm when you add to a cold mixture, lumps might form which is impossible to do away with. If you are opting for the second method to melt the gelatin, make sure to wipe the bottom of the bowl to prevent hot water falling into the yogurt mix (something we need to be careful every time we double boil)
Mix yogurt and sour cream with a whisk or spatula (refer recipe notes for substitution) Add fruit puree and mix well to combine.
Whip cream with a blender on medium speed for 5 min. Add sugar in three parts, beating well after each addition. Beat until it forms soft peaks. (Refer recipe notes)
Fold in whipped cream and melted gelatin. Spoon chopped berries into the serving dish, pour Bavarian cream. Let it chill in the fridge until set for about an hour. Top with more chopped berries before serving. Serve chilled.
Whipping cream- Any cream with a fat percentage of 30 or more can be used for this dessert. In a humid climate, place the bowl and beaters in the freezer for 15 min before pouring the cream into the bowl. Whip cream on medium to high speed. Care should be taken not to over whip the cream. To know if cream is whipped to the right consistency, lift the beaters once the cream starts turning thick and you should be able to see the trail. Additionally, you can place the bowl on an ice bath to whip quickly. Here I have used whipping cream by Elle &Vire. And I like to use dairy based whipping cream in all my recipes as it's healthier and tastier compared to the alternatives. Make sure you buy cream from a good store and it's chilled, not frozen. Store in the refrigerator. And after measuring the cream into your bowl, refrigerate the cream if you are not using it right away. Whipped cream can also be stored in the refrigerator for two to three days.
Fruit puree- . I like to use frozen puree as it can be availed throughout the year. Something that can be stored in your freezer for more than a year. Ideal for making fruit flavored ice creams, sorbes and smoothies.
Gelatine- Powder gelatin is always soaked in ice cold water in a 1:5 ratio,i.e. one part of gelatin is dissolved in 5 parts of water. Here I have used gealtine of 200 blooms. Bloom specifies the strength of the gelatin. For this recipe any flavorless gelatin powder that’s available in super markets can be used. Make sure the bloomed gelatin is melted and not boiled during heating it up.
Fresh berries- Raspberries, strawberries, cherries, black currants or a mixture of two or more berries can be used in this recipe.
Substitutions- Greek yogurt can be substituted with hung yogurt in case of unavailability. Make sure yogurt is not too sour or fermented while substituting with homemade yogurt. Sour cream can be substituted by mixing an equal proportion of greek yogurt with heavy cream. For eg: to substitute 100 gms of sourcream, mix 50gms greek yogurt with 50 gms of cream.