Raspberry Bavarian

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • teaspoon salt
  • cups sieved raspberry purée (see note)
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 2 tablespoons kirsch or framboise (optional)
  • 2 egg whites
  • 1 cup heavy cream, whipped


  1. Soften the gelatin in the cold water in the top part of a double boiler. Add the salt. Place the mixture over boiling water and stir until gelatin is dissolved.

  2. In a mixing bowl combine the raspberry purée, the lemon juice and one-quarter cup of the sugar. Stir in the hot dissolved gelatin. Place the bowl over ice and stir slowly until the mixture begins to thicken. Stir in the kirsch or framboise.

  3. Beat the egg whites until stiff but not dry. Add the remaining sugar gradually, beating well after each addition.

  4. Fold the meringue and the whipped cream thoroughly into the slightly thickened gelatin.

  5. Rinse a two-quart mold with cold water and pour the mixture into it. Chill until set.

  6. Unmold on a large serving platter. If desired, garnish with additional whipped cream and raspberries.

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