Waiter, there’s something in my…  70s Retro Classic!

This recipe for Easy Raspberry Bavarian Cream with Lemon Creme Fraiche is part of a recipe challenge round-up hosted by Jeanne at Cook Sister!

The seventies were all about convenience.  “TV dinners” were a fact of life, the microwave oven became an instant hit, and electric can openers were a common household item.  The culmination of Space Age industrialism combined with the Women’s Liberation movement left the modern housewife and the all-new working mother to seek out little ways to cheat time with the aide of commercially available convenience food items.  Often, these processed food items were incorporated into recipes that made up what were considered perfectly wholesome homemade meals.

The modern 1970s kitchen housed a mecca of processed food shortcut items, the most popular being Campbell’s Cream of Mushroom Soup, Shake ‘n Bake, Hamburger Helper, Lipton Onion Soup Mix, French’s Fried Onions, and frozen food items from Green Giant, Bird’s Eye, Chung King, and Tropicana, among others.

Shortcuts were the name of the game, especially where dessert was involved.  Jell-O gelatin, Cool Whip, Pillsbury cookie dough, Betty Crocker cake mixes, Duncan Hines brownie mix, and Sara Lee frozen cakes and pie shells were commonplace, and in many homes they still are today. So, when faced with the idea of producing a 1970s retro classic dish, I knew I had to come up with an “easy” version, or it wouldn’t be an authentic 70s retro classic.

This recipe for Easy Raspberry Bavarian Cream utilizes commercial raspberry gelatin, and omits the use of eggs (which are traditional) along with the sometimes tricky step of tempering the eggs.   The recipe also calls for frozen raspberries, yet it results in a surprisingly lush, silky dessert that is absolutely delicious.

This recipe is especially perfect for those who cringe at the idea of tempering eggs or making custard, but it is also great for anyone desiring a quick, light, refreshing and sumptuous dessert that also makes an elegant presentation.

The preparation time for this recipe is only a few short minutes.  And better still, it can be prepared days in advance.  It is simple, stress-free, and completely foolproof, which is just what some of us need in these trying times.

Recipe for Easy Raspberry Bavarian Cream with Lemon Creme Fraiche is presented after the jump.

Recipe for Easy Raspberry Bavarian Cream with Lemon Creme Fraiche

Adapted from Renny Darling’s The Joy of Eating French Food.

For Raspberry Bavarian Cream:

Ingredients

6 oz. Pkg of Raspberry Gelatin

1 1/2 cups Boiling Water

6 Ice Cubes

1 pkg (10 oz.) Frozen Raspberries (if raspberries are in syrup, omit the sugar and powdered sugar - below) - thawed

6 Tbsps Granulated Sugar

1 Tbsp Lemon Juice

1 cup Cream

6 Tbsps Powdered Sugar

Preparation Method:

Dissolve gelatin in boiling water in a large bowl.  Once gelatin is completely dissolved, stir in the 6 ice cubes.

Meanwhile, combine lemon juice and sugar and stir to dissolve to make a syrup. When ice cubes in the gelatin mixture have melted, add lemon syrup and thawed raspberries, and stir to incorporate.

Whip cream with powdered sugar until stiff.  Slowly fold whipped cream into raspberry gelatin mixture until blended.

Pour cream mixture into a 2-quart fluted (or other decorative style) gelatin mold, or 6 - 8 smaller individual molds and refrigerate until firm (about 4 hours).  This dessert is also lovely spooned into stemmed glasses or serveware,  and chilled.

For Lemon Creme Fraiche:

Ingredients:

1 cup Creme Fraiche (or 1/2 cup sour cream + 1/2 cup cream, combined)

2 Tbsps Lemon Juice

3 Tbsps Sugar

1 tsp Grated Lemon Peel

Preparation Method:

Combine all ingredients and place in an airtight container.  Refrigerate for at least on hour, or up to 3 days.

Yields 1 cup of sauce.  This sauce also makes an excellent accompaniment to fresh fruit, or other fruit desserts.

Enjoy!