Pastel ribbon bavarian

Yield: 12 Servings

Measure Ingredient
1 \N Envelope unflavoured gelatin
¼ cup Sugar
¾ cup Water
4 \N Slighly beaten egg yolks
4 \N Egg whites
1½ cup Whipping cream
1½ cup Frozen loose pack unsweetened red raspberries; thawed and pureed (about 3/4 cup puree
1 cup Frozen loose pack unsweetened peaches; thawed and pureed (about 1/2 cup puree)
2 tablespoons Lime juice
3 drops Green food colouring (optional); more or less

This recipe calls for frozen fruit but I don't see why you couldn't substitute fresh, especially since it'll be in season.

In medium saucepan combine gelatin and sugar; stir in water and egg yolks.

Cook and stir till gelatin is dissolved and thickened. Cool to room temperature. Beat egg whites till stiff peaks form (tips stand straight).

Fold in gelatin mixture. Beat the 1½ cups whipping cream till soft peaks form; do not overbeat. Fold into gelatin mixture. Divide mixture into 3 equal portions (about 2 cups each). Lightly fold pureed raspberries into one portion, the pureed peaches into another portion, and the lime juice and green food colouring, if desired, into the remaining portion.

Pour lime mixture into a 6 ½ or 7 cup glass bowl. Carefully spoon peach layer atop lime mixture. Then, carefully spoon berry layer atop. Cover and chill for at least 4 to 6 hours or till firm.

To serve, spoon whipped cream into a pastry bag filled with a decorative tip; pipe atop the chilled mixture and garnish with cookies (the rolled kind that look like little tubes).



From archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes