Rhubarb Bavarian Cream Recipe - Cooking Index
Rhubarb Bavarian Cream Recipe - Cooking Index
| 2 | Eggs | |
| 1 cup | 237ml | Milk |
| 1 | Gelatin - unflavored | |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 cup | 237ml | Cream - whipping |
| 2 teaspoons | 10ml | Vanilla |
| 1 cup | 237ml | Rhubarb sauce - thickened * |
| Raspberries - fresh (optional | ||
| Mint leaves - (optional) |
* Rhubarb Sauce Recipe-Thickened Lightly oil a 6 cup mold. Separate eggs. In a 2 qt saucepan, combine egg yolks, milk, gelatin, and salt. Set aside 2 minutes for gelatin to soften.
Place over med. heat and cook, stirring constantly, until it thickens and coats the spoon. Do NOT heat to boiling. Pour into a large bowl; set aside for 5 minutes, then refrigerate until mixture mounds slightly when stirred.
Remove from refrigerator Beat egg whites until frothy. Gradually add sugar, beating until stiff peaks form In a medium sized bowl, with same beaters, beat 3/4 cup heavy cream and the vanilla until soft peaks form. Fold into gelatin mixture, along with the egg whites Spoon half the mixture back into the med. sized bowl.
Fold in remaining 1/4 cup of cream. Fold Rhubarb sauce into remaining gelatin mixture. Spoon rhubarb and vanilla cream mixtures alternately into oiled mold to form a marbled pattern. Cover tightly and refrigerate at least 4 hours Invert on serving plate and refrigerate for 5-10 minutes to set the surface. Garnish with mint leaves and raspberries if desired.
large bowl=gelatin mixture + whites + wh. cream med. bowl= 1/2 of above gelatin mixture + 1/4 c cream (VANILLA CREAM MIX) Large bowl= 1/2 of gelatin mixture + Rhubarb Sauce (RHUBARB CREAM MIX)
Source:
Calvin Sambrook
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