| 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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