1 envelope unflavored gelatin
2 tbsp cold water
2 egg yolks
1/2 cup sugar
1 dash salt
1 cup milk
1 tsp vanilla
1 cup heavy cream, or 2 cups whipped topp, ing
Directions
Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the
top of a double boiler. Beat until light. Add milk. Cook over boiling
water, stirring constantly, until mixture is thick & 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. Makes 6
servings.
My Notes: I added an extra egg yolk, & 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.
From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett
Servings: 6 servings
Bavarian Cream Recipe brought to you by Recipe Ideas
Categories: German
The History of Recipes
We are able to read the history of meal recipes back into the far past, at least as far back into recorded history as early Egypt, and possibly even further. In practice though, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Moving on, there were two books published in the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, such as coriander, parsley, and basil. These new foods and spices led to an outbreak in manuscripts on cooking, many of which are now in private collections. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bavarian Cream recipe.
