Light Bavarian Cream With Mango Sauce
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Bavarian cream is one of those wonderful summer classics, but it seems almost unfairly laden with fat. So I’ve replaced the traditional cream with nonfat milk and low-fat whipped topping, done away with the egg yolks and enlivened it with a tangy mango sauce.
Add this one to your quick-and-easy file. As still another attraction, it can be made as much as two days in advance.
A couple of tips: If you’re using individual molds, spray each with a light coating of nonstick cooking spray so they will be easy to unmold. And when you’ve filled the molds, cover each with plastic wrap to keep the top of the Bavarian from drying out.
Sprinkle the gelatin over the water to soften. Heat the milk to simmering. Stir in the salt and 2 tablespoons of sugar. Stir in the softened gelatin until it’s dissolved. Stir in the vanilla and almond extracts, then chill the mixture until it is slightly thickened, about 30 minutes.
Fold in the whipped topping. Spoon the cream into small dishes or individual molds and chill until set, several hours or overnight.
Puree the pulp of the mangos with the lime juice and remaining 1 tablespoon of sugar. If it seems thick, add 1 tablespoon of water.
If you’re using individual molds, run the tip of a knife around the edge of each mold and unmold onto serving plate. Spoon the pureed mango mixture over the top.
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