Cherry Bavarian Cream Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Egg yolks,
1 cup: Heavy cream, whipped
1/2 cup: Sugar,
2 cup: Pitted tart red or bing,
2 cup: Warm milk, 115~ to 120~
-cherries,
1 tbsp: Vanilla extract,
Red food coloring,
2 Envelopes: Unflavored,
, optional
Gelatin,
Fresh mint, optional
1/4 cup: Cold water,
Directions:
In the top of a double boiler, beat egg yolks and sugar with an
electric mixer for 2 minutes. Gradually add milk and vanilla. Place
over boiling water. Cook stirring constantly 6 to 8 minutes or until
mixture begins to coat the spoon. Pour into a large bowl; set aside.
In a small bowl, sprinkle gelatin over water; let stand 2 minutes.
Stir into egg mixture; tint with food coloring, if desired. Set bowl
over larger bowl filled with ice water. As soon as the cooked mixture
begins to set up, fold in the cream and cherries. Pour into a 2-quart
serving bowl and refirgerate 4 to 6 hours or overnight. Garnish with
mint, if desired. Serves 6-8.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield
March 27, 1995
Recipe By : Christina Till, South Haven, Michigan
From: Marjorie Scofield Date: 04-05-95 (159) Fido:
Cooking
Source from luhu.jp
electric mixer for 2 minutes. Gradually add milk and vanilla. Place
over boiling water. Cook stirring constantly 6 to 8 minutes or until
mixture begins to coat the spoon. Pour into a large bowl; set aside.
In a small bowl, sprinkle gelatin over water; let stand 2 minutes.
Stir into egg mixture; tint with food coloring, if desired. Set bowl
over larger bowl filled with ice water. As soon as the cooked mixture
begins to set up, fold in the cream and cherries. Pour into a 2-quart
serving bowl and refirgerate 4 to 6 hours or overnight. Garnish with
mint, if desired. Serves 6-8.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield
March 27, 1995
Recipe By : Christina Till, South Haven, Michigan
From: Marjorie Scofield Date: 04-05-95 (159) Fido:
Cooking
Source from luhu.jp