Bavarian Cream

Recipe Ingredients

1		Unflavored gelatin
2 tablespoons	30ml	Cold water
2		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1		Salt
1 cup	237ml	Milk
1 teaspoon	5ml	Vanilla
1 cup	237ml	Heavy cream - or 2 cups
		Topping

Recipe Instructions

Sprinkle gelatin on cold water. Beat egg yolks, sugar and salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick and smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring often. Whip cream until it is very thick, but not stiff, fold into the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold water, chill until set. Unmold, serve with chocolate sauce.

My Notes: I added an extra egg yolk, and about half a pint of red raspberries to the milk mixture to make sure it would thicken. I didn't have heavy cream, so I used a cup of lite sour cream.

Source:
Dakshin by Chandra Padmanabhan

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