Bavarian Cream With Raspberry Sauce

Recipe Ingredients

1 tablespoon	15ml	Unflavored gelatin
2 tablespoons	30ml	Cold water
1 1/2 cups	355ml	Non-fat milk
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Sugar
1/4 teaspoon	1.3ml	Vanilla
1/4 teaspoon	1.3ml	Almond extract
1 cup	237ml	Low-fat whipped topping
1/2		Raspberries

Recipe Instructions

Sprinkle gelatin over cold water to soften.

Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened. Fold in whipped topping. Spoon into stemmed glasses and chill until set.

Puree raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve. Makes four servings.

Source:
Dakshin by Chandra Padmanabhan

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