Bavarian Cream

Title:
Bavarian Cream

Yield:
6 Servings

Categories:
Desserts,
Dairy




Ingredients:





     1    Envelope unflavored gelatin


     2 tb Cold water


     2    Egg yolks


   1/2 c  Sugar


     1 ds Salt


     1 c  Milk


     1 ts Vanilla


     1 c  Heavy cream, or 2 cups


          -whipped topping






 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 didn't have heavy


 cream, so I used a cup of lite sour cream.


 


 From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett