Fruit Bavarian Cream

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Fruit Pureedivided
Granulated Sugar
Scaled ingredient total1,272 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks; set aside in the refrigerator.
  3. 3.In a saucepan, bring ½ of the puree and sugar to a boil.
  4. 4.Off the heat, add the bloomed and drained gelatin to the hot puree mixture; whisk to dissolve. Stir the other ½ of the cold puree into the hot puree.
  5. 5.Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened.
  6. 6.Fold the whipped cream into the cooled puree.

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
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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$2.09
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
Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2901
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield1,270 g
Total Cost$2.3801
Cost Per G:$0.0019

Partial estimate; unpriced ingredients are excluded. 47% of ingredient weight is priced.

3 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
  • Fruit Puree: 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 data2 of 5 connected
!Fruit PureeAdd nutritional data600 g›✓Heavy CreamCream, heavy400 g›✓Granulated SugarSugars, granulated200 g›!WaterAdd nutritional data60 g›!Gelatin SheetsAdd nutritional data12 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories170

% Daily Value*

Total Fat 11g
14%
Saturated Fat 6g
32%
Cholesterol 30mg
11%
Sodium 5mg
0%
Total Carbohydrate 17g
6%
Protein <1g

* 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 · 47% mapped. Scaled batch: 2114 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The quantity of sugar in this base recipe may need to be adjusted depending upon the fruit puree used.