Bavarian Berry Cream

Ingredients

• 1 quart strawberries, hulled, or raspberries
• ½ cup sugar
• 3 tablespoons cold water
• 2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• (1 tablespoon lemon juice)
• 1 cup cold heavy cream
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  • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
  • 3 tablespoons sugar, or more to taste
  • 2 teaspoons strained lemon juice, or more to taste

  Sub-recipe steps

  1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
  2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.