Rhubarb Bavarian Cream

Title:
Rhubarb Bavarian Cream

Yield:
8 Servings

Categories:
Cream,
Desserts,
Fruits,
Gelatin,
Raspberries




Ingredients:





     2    Eggs


     1 c  Milk


     1 pk Gelatin; unflavored


   1/8 ts Salt


   1/4 c  Sugar


     1 c  Cream; whipping


     2 ts Vanilla


     1 c  Rhubarb sauce; thickened *


          Raspberries; fresh (optional


          Mint leaves; (optional)






 * Rhubarb Sauce Recipe-Thickened Lightly oil a 6 cup mold. Separate eggs.


 In a 2 qt saucepan, combine egg yolks, milk, gelatin, and salt. Set aside
2


 minutes for gelatin to soften. Place over med. heat and cook, stirring


 constantly, until it thickens and coats the spoon. Do NOT heat to boiling.


 Pour into a large bowl; set aside for 5 minutes, then refrigerate until


 mixture mounds slightly when stirred. Remove from refrigerator Beat egg


 whites until frothy. Gradually add sugar, beating until stiff peaks form In


 a medium sized bowl, with same beaters, beat 3/4 cup heavy cream and the


 vanilla until soft peaks form. Fold into gelatin mixture, along with the


 egg whites Spoon half the mixture back into the med. sized bowl. Fold in


 remaining 1/4 cup of cream. Fold Rhubarb sauce into remaining gelatin


 mixture. Spoon rhubarb and vanilla cream mixtures alternately into oiled


 mold to form a marbled pattern. Cover tightly and refrigerate at least 4


 hours Invert on serving plate and refrigerate for 5-10 minutes to set the


 surface. Garnish with mint leaves and raspberies if desired. large


 bowl=gelatin mixture + whites + wh. cream med. bowl= 1/2 of above gelatin


 mixture + 1/4 c cream (VANILLA CREAM MIX) Large bowl= 1/2 of gelatin


 mixture + Rhubarb Sauce (RHUBARB CREAM MIX)


 Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,


 1998