Sour Cream Bavarian
Indulge in the silky sophistication of Sour Cream Bavarian, a luscious dessert that perfectly balances creamy richness and refreshing citrus notes. This no-bake treat, made with tangy sour cream, whipped cream, and a hint of fresh lemon, is beautifully light yet decadently smooth. Enhanced with vanilla and a whisper of lemon zest, it sets into an elegant mold that’s as visually captivating as it is delicious. The addition of unflavored gelatin ensures a perfectly firm yet delicate texture, while garnishing with vibrant fresh berries and mint leaves adds a burst of color and flavor. With just 20 minutes of preparation time and a stunning, professional finish, this chilled dessert is ideal for dinner parties or any occasion that calls for an elegant, make-ahead dish. Perfect for fans of creamy desserts, the Sour Cream Bavarian is a showstopper that satisfies both the eye and the palate.
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Recipe Information
Ingredients
- 1 tablespoon Unflavored gelatin powder
- 3 tablespoons Cold water
- 1 cup Boiling water
- 3/4 cup Granulated sugar
- 1/4 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 cups Sour cream
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 cup Fresh berries (optional, for garnish)
- 2 sprigs Mint leaves (optional, for garnish)
Instructions
In a small bowl, combine the unflavored gelatin powder with 3 tablespoons of cold water. Stir to combine and let it sit for 5 minutes to bloom.
Meanwhile, in a medium mixing bowl, whisk together the boiling water and granulated sugar until the sugar is fully dissolved.
Add the bloomed gelatin to the sugar-water mixture and stir until the gelatin has completely dissolved.
Stir in the fresh lemon juice, lemon zest, and vanilla extract, mixing until well combined. Allow this mixture to cool to room temperature, about 10 minutes.
In a separate large bowl, whisk the sour cream until smooth and creamy. Gradually add the cooled gelatin mixture to the sour cream, whisking continuously to ensure a smooth consistency.
In another bowl, whip the heavy cream with the powdered sugar using a hand mixer or stand mixer until soft peaks form.
Gently fold the whipped cream into the sour cream and gelatin mixture, being careful not to deflate the whipped cream too much.
Pour the Bavarian mixture into a lightly greased 6-cup mold or individual serving cups. Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To unmold, run a thin blade around the edge of the mold and briefly dip the bottom of the mold into warm water. Invert onto a serving plate and gently lift the mold off.
Garnish with fresh berries and mint leaves, if desired, and serve chilled.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 35.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
