Bavarian Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Envelope: unflavored gelatin,
2 tbsp: Cold water,
2: Egg yolks,
1/2 cup: Sugar,
1 dash: Salt,
1 cup: Milk,
1 tsp: Vanilla,
1 cup: Heavy cream, or 2 cups whipped topping
Directions:
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
didnt have heavy cream, so I used a cup of lite sour cream.
From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett
Source from luhu.jp
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
didnt have heavy cream, so I used a cup of lite sour cream.
From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett
Source from luhu.jp