Peach Bavarian
Submitted by Dre
Light peach Bavarian cream dessert made with pureed peaches, peach yogurt, whipped egg whites, and real cream set with gelatin for an airy, no-bake treat.
YIELD
8 servingsPREP
60 minCOOK
30 minREADY
90 minPeach Bavarian is one of those old-school no-bake desserts that looks fancy but comes together with surprisingly few ingredients. Pureed peaches and peach yogurt give it double the fruit flavor, while whipped egg whites and cream folded into the gelatin base create that signature cloud-light texture.
Timing matters here. The gelatin mixture needs to chill until it reaches the consistency of unbeaten egg whites before you fold anything in. Too runny and the whites and cream will just sink; too set and you’ll get lumps instead of a smooth mousse. Check it every 10 minutes during that chilling window.
Beat the egg whites to stiff peaks (tips that stand straight up) so they hold their structure when folded into the gelatin. Same goes for the whipped cream: soft peaks only, not stiff, so it blends in smoothly.
Pile the mixture into individual dishes rather than pressing it down. That loose mounding keeps the Bavarian light and airy after its final four-hour set in the fridge.
Chef Tips
- Frozen unsweetened peach slices work best here since they puree smoother than fresh
- For a cleaner unmold, lightly oil your mold or souffle dish before filling
- The dessert should jiggle like set Jell-O when done, not slosh
- Chill your mixing bowl and beaters for the whipped cream stage for faster, firmer peaks
Variations
- Swap peaches for mango or strawberries with matching flavored yogurt
- Use coconut cream instead of whipping cream for a dairy-light version
- Top with fresh sliced peaches and a drizzle of honey before serving
Ingredients
Directions
Instead of making individual servings, you can pour the mixture into a 1-quart souffle’ dish or 5-cup fluted mold.
In a small saucepan combine ¼ cup sugar and gelatin.
Stir in ½ cup cold water.
Cook and stir over medium heat until sugar and gelatin are dissolved.
Remove from heat. in a blender container or food processor bowl place peach slices.
Cover and blend or process til peaches are nearly smooth.
Stir peach purée into gelatin mixture.
Gradually stir gelatin mixture into yogurt until combined.
Chill about 40 minutes or until mixture is the consistency of corn syrup, stirring occasionally.
Remove from refrigerator in a small mixer bowl immediately beat egg whites until soft peaks form (tips curl over).
Gradually add 2 teaspoon sugar, beating until stiff peaks form (tips stand straight).
Whip cream until soft peaks form.
When the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
Chill about 20 minutes or until mixture mounds when spooned.
Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or until firm.
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