| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bavarian | Desserts, Dairy | 6 | Servings |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 2 | tb | Cold water |
| 2 | Egg yolks | |
| 1/2 | c | Sugar |
| 1 | ds | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | 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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