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Rinse the strawberries, dry and
cook very gently with half the sugar in a covered sauce pan. When
mushy, push through a sieve. Beat the egg yolks energetically with
the remaining sugar while heating the milk to scalding point: beat
in the hot milk a little at a time. Heat gently to thicken while
stirring continuously, do not allow to reach boiling point. Draw
aside from the heat and sprinkle in gelatin, making sure this dissolves
totally; stir well. When cold, combine with the strawberry puree.
Beat the cream stiffly and fold into the strawberry mixture.
Rinse an 8 1/2 inch mold with cold water and
fill with the strawberry cream. Chill for a few hours to set. Unmold
onto a plate shortly before serving. Fruit flavored Bavarian Cream
molds make a perfect light dessert. Apricot, Raspberry, or Pear Bavorois
can be made with this recipe.
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