Apricot- Passion Fruit Bavarian Cream
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Gelatin Sheets | |
| Watercold | |
| Heavy Cream | |
| Lime Zestfinely chopped (½ tsp) | |
| Crème Fraîche | |
| Heavy Cream | |
| Apricot Puree10% sugar | |
| Passion Fruit Puree10% sugar | |
| Vanilla Beansplit & scraped | |
| Granulated Sugar | |
| Egg Yolks | |
| Granulated Sugar |
Scaled ingredient total1,722.5 g
1 ingredient amount is excluded from this total because no weight or volume equivalency is available.
Prep Method 6
- 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
- 2.Whip the cream and zest to soft peaks; set aside in the refrigerator.
- 3.In a saucepan, bring the crème fraîche, cream, purees, vanilla bean, and first weight of sugar to a boil. Meanwhile, whisk the egg yolks and the second weight of sugar until light and thick. Temper about ⅓ of the fruit mixture into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon.
- 4.Once cooked, remove from heat, add the bloomed and drained gelatin, and whisk to dissolve.
- 5.Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened.
- 6.Fold the whipped cream into the cooled apricot-passion fruit crème anglaise.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Lime ZestThis ingredient is not yet set with a purchase cost and unit—
Crème FraîcheThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$0.9144
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Apricot PureeThis ingredient is not yet set with a purchase cost and unit—
Passion Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1451
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1451
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield1,720 g
Total Cost$3.817
Cost Per G:$0.0022
Partial estimate; unpriced ingredients are excluded. 51% of ingredient weight is priced.
8 costing issues
- Gelatin Sheets: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- Lime Zest: no active USD purchase price with a convertible package size
- Crème Fraîche: no active USD purchase price with a convertible package size
- Apricot Puree: no active USD purchase price with a convertible package size
- Passion Fruit Puree: no active USD purchase price with a convertible package size
- Vanilla Bean: Density cannot convert count to mass
- Egg Yolks: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 12 connected
✓Heavy CreamCream, heavy500 g›!Crème FraîcheAdd nutritional data200 g›!Apricot PureeAdd nutritional data200 g›✓Egg YolksEgg, yolk, raw, fresh180 g›✓Heavy CreamCream, heavy175 g›!Passion Fruit PureeAdd nutritional data175 g›✓Granulated SugarSugars, granulated100 g›✓Granulated SugarSugars, granulated100 g›!WaterAdd nutritional data75 g›!Gelatin SheetsAdd nutritional data15 g›!Lime ZestAdd nutritional data2.5 g›!Vanilla BeanAdd nutritional data›Nutrition Facts
Serving size100 g
Amount per serving
Calories210
% Daily Value*
- Total Fat 17g
- 22%
- Saturated Fat 9g
- 45%
- Cholesterol 155mg
- 51%
- Sodium 15mg
- 1%
- Total Carbohydrate 13g
- 5%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 2g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 61% mapped. Scaled batch: 3618 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.