Bavarian cream

Yield: 6 Servings

Measure Ingredient
1 \N Envelope unflavored gelatin
2 tablespoons Cold water
2 \N Egg yolks
½ cup Sugar
1 dash Salt
1 cup Milk
1 teaspoon Vanilla
1 cup Heavy cream, or 2 cups whipped topping

Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick & smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring often. Whip cream until it is very thick, but not stiff, fold into the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold water, chill until set. Unmold, serve with chocolate sauce. Makes 6 servings.

My Notes: I added an extra egg yolk, & about half a pint of red raspberries to the milk mixture to make sure it would thicken. I didn't have heavy cream, so I used a cup of lite sour cream.

From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett

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