Strawberry Bavarois is a creamy jelly desert. This is my super-easy method. If you wish to mould it, you might need extra gelatine. This is a soft jelly, so let it set in glasses. See my healthy ‘Strawberry & Yoghurt Jelly’ recipe as well.


4 to 6 Servings


6 sheets (10g) Gelatine Leaves *OR 3 teaspoons Gelatine Powder
1 cup Milk
1/3 cup Sugar *1/2 cup for sweeter flavour
1 punnet (250 to 300g) Strawberries (Fresh or Frozen)
1 cup Cream *whipped
Extra Strawberries for topping
Strawberry Sauce *optional

  1. Soak Gelatine Leaves in cold water for 5 to 10 minutes. *Note: If you use Gelatine Powder, sprinkle over 2-3 tablespoons of Water in a small bowl. Allow to sit for 5-10 minutes.
  2. Warm Milk and Sugar in a saucepan over a gentle heat, but do not boil. Squeeze Gelatine Leaves slightly to remove excess water, then add to Milk. When Gelatine is melted, remove from heat.
  3. Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
  4. Add Strawberry puree to Milk and mix well using a whisk. Cool in fridge until the mixture starts thickening.
  5. When the mixture is cool and started thickening, add whipped Cream and mix well. Pour the mixture into serving glasses. Place them in the fridge and leave to set.
  6. Serve with topping of fresh Strawberries and/or Strawberry Sauce. *Note: Find how to make Strawberry Sauce here.