Recipe - Cherry Bavarian Cream

6 Egg yolks
One half cup Sugar
2 cup Warm milk (115 to 120
degrees)
1 tablespoon Vanilla extract
2 Envelopes unflavored gelatin
One fourth cup Cold water
1 cup Heavy cream; whipped
2 cup Pitted tart red or bing
cherries
Red food coloring; if
desired

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 and stir constantly for 68 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 qt. serving bowl and refrigerate 6 hours
or overnight.

Posted to BakeryShoppe Digest V1 #230 by Mandy Bell mbell@cdsnet.net on
Sep 11, 1997