Recipe - Rhubarb Bavarian Cream

2 Eggs
1 cup Milk
1 pack Gelatin; unflavored
1/8 teaspoon Salt
One fourth cup Sugar
1 cup Cream; whipping
2 teaspoon Vanilla
1 cup Rhubarb sauce; thickened *
Raspberries; fresh (optional
Mint leaves; (optional)

* Rhubarb Sauce RecipeThickened 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 Three fourths 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 One fourth 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 510 minutes to set the
surface. Garnish with mint leaves and raspberies if desired. large
bowl=gelatin mixture + whites + wh. cream med. bowl= One half of above gelatin
mixture + One fourth cup cream (VANILLA CREAM MIX) Large bowl= One half of gelatin
mixture + Rhubarb Sauce (RHUBARB CREAM MIX)
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998