| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
Bavarian |
Cream, Desserts, Fruits, Gelatin, Raspberries |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
pk |
Gelatin; unflavored |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
c |
Cream; whipping |
| 2 |
ts |
Vanilla |
| 1 |
c |
Rhubarb sauce; thickened * |
|
|
Raspberries; fresh (optional |
|
|
Mint leaves; (optional) |
INSTRUCTIONS
* Rhubarb Sauce Recipe-Thickened 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 3/4 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 1/4 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 5-10 minutes to set the
surface. Garnish with mint leaves and raspberies if desired. large
bowl=gelatin mixture + whites + wh. cream med. bowl= 1/2 of above gelatin
mixture + 1/4 c cream (VANILLA CREAM MIX) Large bowl= 1/2 of gelatin
mixture + Rhubarb Sauce (RHUBARB CREAM MIX)
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
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