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RASPBERRY BAVARIAN CREAM
serves 8
4 egg
yolks
4 ounces sugar
1 cup milk, boiling
2 cups raspberry puree,
strained
1 envelope unflavored gelatin
2 teaspoons cold water
1 1/2
cups whipping cream
Garnish:
fresh raspberries
raspberry
sauce
In a mixing bowl, whisk the egg yolks and sugar until creamy and
thick.
Gradually pour the milk over the egg mixture while whisking.
Transfer to a saucepan.
Heat over medium heat stirring with a wooden spoon,
until thick. Do not boil.
Strain the custard through a fine strainer. Stir
in the raspberry puree.
Dissolve the gelatin in water. Set aside for 5
minutes. Melt over low heat, and stir into the raspberry mixture. Chill until
it starts to set.
Whip the cream until stiff, and fold into the cold
raspberry mixture.
Pour into a large decorative mold, or individual molds.
Refrigerate for 2 hours to set.
To unmold:
Loosen the bavarian cream
from the side of the molds with a knife. Dip the bottom of molds in hot water
for a few seconds. Invert on a platter or plates.
Decorate with fresh
raspberries and drizzle raspberry sauce over ebavaroise.
