Title: Cherry Bavarian Cream
Categories: None
Yield: 6 Servings

6 Egg yolks
1/2 c Sugar
2 c Warm milk (115 to 120
-degrees)
1 tb Vanilla extract
2 Envelopes unflavored gelatin
1/4 c Cold water
1 c Heavy cream; whipped
2 c Pitted tart red or bing
-cherries
Red food coloring; if
-desired

In the top of a double boiler, beat egg yolks and sugar with an electric
mixer for 2 minutes. Gradually add milk and vanilla. Place over boiling
water. Cook and stir constantly for 6-8 minutes or until mixture begins to
coat the spoon. Pour into a large bowl, set aside. In a small bowl,
sprinkle gelatin over water; let stand 2 minutes. Stir into egg mixture;
tint with food coloring if desired. Set bowl over larger bowl filled with
ice water. As soon as the cooked mixture begins to set up, fold in the
cream and cherries. Pour into a 2 qt. serving bowl and refrigerate 6 hours
or overnight.

Posted to Bakery-Shoppe Digest V1 #230 by Mandy Bell on
Sep 11, 1997