Vanilla bavarian cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin |
| 1½ | teaspoon | Unflavored gelatin, additional |
| ⅓ | cup | Water |
| 6 | Egg yolks | |
| ¾ | cup | Sugar |
| 1 | pinch | Sugar |
| 1½ | cup | Milk |
| 1½ | teaspoon | Vanilla |
| 1½ | cup | Heavy cream, whipped |
| Strawberries, garnish | ||
Directions
Soften gelatin in cold water and set aside.
Beat yolks in the top of a double boiler until light and lemon colored.
Gradually beat in the sugar. Add salt.
Scald milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.
Blend in the softened gelatin and vanilla. Chill until mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface.
Fold in whipped cream and turn mixture into a 1½-qt mold rinsed in cold water. Chill until firm.
When ready to serve, turn out on a serving plate. Garnish with strawberries.
8-10 servings Source: The New York Times Cookbook Posted to Kitmailbox by Sherilyn Schamber <sherschm@...> on Jul 06, 1997