Brenda's nectarine-orange bavarian cream

Yield: 6 servings

Measure Ingredient
2 \N Envelopes unflavored gelatin
⅔ cup Sugar divided 1/3 - 1/3
¾ cup Orange juice, fresh if sweet
2 \N Egg yolks
4 larges Nectarines, divided
2 cups Heavy cream divided 1 1/2; 1/2
½ teaspoon Vanilla
½ cup Blue berries (optional but highly recommended)

Brenda's Nectarine-Orange Bavarian Cream . . In heavy saucepan, mix gelatin and ⅓ cup sugar. Stir in orange juice and egg yolks and blend well. Let stand one minute. Stir over low heat until gelatin is completely dissolved and mixture thickens slightly about 5-7 minutes.

Remove from heat. Slice 2 nectarines and puree in blender or processor with the remaining ⅓ cup sugar. Stir puree into gelatin mixture. Chill, stirring occasionally, only until mixture mounds slightly when dropped from a spoon. Whip 1½ cups cream until stiff. Fold in fruit-gelatin mixture. Pour into 5 cup ring or other mold. Chill until firm. Unmold on pretty platter for finishing. Slice remaining 2 nectarines and Whip remaining ½ cup cream until stiff; fold in vanilla. Put in pastry bag and pipe out large rosettes, interspersing with nectarine slices crosswise on top of mold (or spoon dollops of cream without bag). Mound remaining nectarine slices in center and garnish with blueberries. Serve 6 to 8 and listen to complements. Well worth the work! FROM: Bill Birner

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