Strawberry Bavarian


2 – 1/4 lb. Strawberries
1/2 cup & 2 tbs. Sugar
2 tbs. Butter
3 tbs. Gelatin Powder
4 Egg Yolks
1 cup Milk
1 cup Whipping Cream



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.

Serves 4