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LIGHT CHOCOLATE BAVAROISE

Also see CHOCOLATE BAVAROISE

Serves: 6

1 envelop unflavored gelatin
1 teaspoon cold water
4 ounces sugar
1 cup scalded skim milk
1 ounce cocoa powder
2 envelops Dream whip or 2 cups Cool whip
4 egg yolks

Dissolve gelatin in cold water.
In an electric mixer, cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture while whisking. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not boil. Stir in the gelatin and cocoa. Strain into a bowl. Cool mixture.
Whip the dream whip according to directions, or use Cool Whip. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with red fresh fruit and a fresh fruit coulis.


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