Recipe - Raspberry Bavarian Cream

1 One fourth cup Milk
2/3 cup Granulated sugar
4 Egg yolks
1 pn Salt
1 tablespoon Unflavored gelatin
2 tablespoon Water
1 One half teaspoon Vanilla
1 cup Whipping cream
2 cup Fresh raspberries; or 1
10oz 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 mediumlow
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 6cup 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 MCRecipe Digest V1 #889 by Bill Webster thelma@pipeline.com on
Nov 08, 1997