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  Bavarian Cream
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
1 Envelope unflavored gelatin
2 tbsp Cold water
2 Egg yolks
1/2 cup Sugar
1 dash Salt
1 cup Milk
1 tsp Vanilla
1 cup Heavy cream, or 2 cups whipped topping
Instructions:
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 6-cup 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
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