Recipe - Pastel Ribbon Bavarian

1 Envelope unflavoured gelatin
One fourth cup Sugar
Three fourths cup Water
4 Slighly beaten egg yolks
4 Egg whites
1 One half cup Whipping cream
1 One half cup Frozen loose pack
unsweetened red
raspberries; thawed and
pureed (about Three fourths cup puree
1 cup Frozen loose pack
unsweetened peaches;
thawed and pureed (about
One half cup puree)
2 tablespoon Lime juice
3 dr Green food colouring
(optional); more or less

This recipe calls for frozen fruit but I don't see why you couldn't
substitute fresh, especially since it'll be in season.

In medium saucepan combine gelatin and sugar; stir in water and egg yolks.
Cook and stir till gelatin is dissolved and thickened. Cool to room
temperature. Beat egg whites till stiff peaks form (tips stand straight).
Fold in gelatin mixture. Beat the 1 One half cups whipping cream till soft
peaks form; do not overbeat. Fold into gelatin mixture. Divide mixture into
3 equal portions (about 2 cups each). Lightly fold pureed raspberries into
one portion, the pureed peaches into another portion, and the lime juice
and green food colouring, if desired, into the remaining portion.

Pour lime mixture into a 6 One half or 7 cup glass bowl. Carefully spoon peach
layer atop lime mixture. Then, carefully spoon berry layer atop. Cover
and chill for at least 4 to 6 hours or till firm.

To serve, spoon whipped cream into a pastry bag filled with a decorative
tip; pipe atop the chilled mixture and garnish with cookies (the rolled
kind that look like little tubes).

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