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    You are in: Home / Recipes / Passionfruit Bavarian Cream Dessert Recipe
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    Passionfruit Bavarian Cream Dessert

    Passionfruit Bavarian Cream Dessert. Photo by diner524

    1/1 Photo of Passionfruit Bavarian Cream Dessert

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Mama's Kitchen (Hope)'s Note:

    This is a dessert found when searching for South African recipes. Typical in Zimbabwe but commonly found in other South Africa regions. Passion-fruit juice may be obtained in gourmet food and specialty shops. If not available, use apricot nectar. Cook time does not include chilling time.

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    Serves: 4



    Units: US | Metric



    1. 1
      In a large bowl dissolve orange gelatin in boiling water. Add passionfruit juice or nectar and stir to combine.
    2. 2
      Chill until mixture begins to set then stir it well.
    3. 3
      Whip the cream until stiff and then fold into the partially set gelatine.
    4. 4
      Spoon lightly into dessert dishes or a wine or martini glass. Garnish if desired.
    5. 5
      Refrigerate until ready to serve.

    Browse Our Top Gelatin Recipes

    Ratings & Reviews:

    • on July 01, 2008


      I had never had a passion fruit or juice, but found some that was mixed with white grape use, and got it as it was the only one I could find. I will say that it is a very different fruit flavor, wasn't sure if I would like this dessert!! But mixed with the orange jello and then the whipped cream folded in makes for a very light and fruity dessert!!! Made for ZWT4.

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    Nutritional Facts for Passionfruit Bavarian Cream Dessert

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 407.6
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 13.7 g
    Cholesterol 81.5 mg
    Sodium 271.9 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 0.0 g
    Sugars 45.7 g
    Protein 5.3 g

    The following items or measurements are not included:

    passion fruit juice

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