Raspberry Bavarian Cream

Title:
Raspberry Bavarian Cream

Yield:
1 Servings

Categories:
Pudding,
Raspberry,
Canadian




Ingredients:





 1 1/4 c  Milk


   2/3 c  Granulated sugar


     4    Egg yolks


     1 pn Salt


     1 tb Unflavored gelatin


     2 tb Water


 1 1/2 ts Vanilla


     1 c  Whipping cream


     2 c  Fresh raspberries; or 1


          -10-oz package frozen


          -raspberries


          Raspberries and mint to


          -garnish






 In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding.


 In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot


 milk into the egg mixture. Return to saucepan and cook over medium-low


 heat, whisking constantly, until custard thickens enough to coat a wooden


 spoon. Do not let mixture boil or it will curdle.


 


 Sprinkle gelatin over water to soften; stir into hot custard and remove


 from heat. Add vanilla and strain sauce through a fine sieve. Cool custard


 by setting pan in a larger container filled with ice cubes. Stir


 occasionally until sauce starts to thicken and become syrupy.


 


 Whip cream until stiff. Puree raspberries in a food processor or blender


 and then strain through a sieve to remove seeds (use spoon to press juice


 through sieve and a rubber spatula to help remove it from the other side).


 Fold whipped cream into custard, then fold in pureed strained raspberries.


 


 Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with


 plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve,


 dip mould briefly in warm water, dry off and place serving plate over top.


 Quickly invert and turn out onto serving plate. Trim with fresh berries or


 mint leaves.


 


 From: Karen Haigh - Originally from: A Taste of Quebec by Julian Armstrong


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997