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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

STRAWBERRY BAVARIAN

Serves 10

1 pound strawberry jam
5 egg yolks
1 cup milk
3 ounces strawberry Jello
1 1/2 cups heavy cream
1 cup fresh strawberries

Mix the strawberry jam with the egg yolks.
In a medium saucepan, heat the milk to a boiling point. Pour over egg mixture and stir well. Heat over low heat stirring continuously until thick. Do not boil.
Strain the custard. Blend in the jello.
Refrigerate to cool.
Whip cream until thick. Fold into the strawberry custard. Pour mixture into a decorative mold. Refrigerate to set.
To serve, immerse mold in hot water. Unmold over a serving dish. Garnish with fresh strawberries.


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