| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Bavarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin |
| 1 1/2 |
ts |
Unflavored gelatin, additional |
| 1/3 |
c |
Water |
| 6 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1 |
pn |
Sugar |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Heavy cream, whipped |
|
|
Strawberries, garnish |
INSTRUCTIONS
Soften gelatin in cold water and set aside.
Beat yolks in the top of a double boiler until light and lemon colored.
Gradually beat in the sugar. Add salt.
Scald milk and gradually stir it into the egg mixture. Cook over hot, not
boiling, water until thickened, stirring constantly.
Blend in the softened gelatin and vanilla. Chill until mixture begins to
thicken, stirring occasionally to prevent a crust from forming on the
surface.
Fold in whipped cream and turn mixture into a 1 1/2-qt mold rinsed in cold
water. Chill until firm.
When ready to serve, turn out on a serving plate. Garnish with
strawberries.
8-10 servings Source: The New York Times Cookbook Posted to Kitmailbox by
Sherilyn Schamber <sherschm@concentric.net> on Jul 06, 1997
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”