Recipe - Bavarian Cream

1 Envelope unflavored gelatin
2 tablespoon Cold water
2 Egg yolks
One half cup Sugar
1 ds Salt
1 cup Milk
1 teaspoon Vanilla
1 cup 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 6cup 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