Bavarois Cream With Raspberries
|Unflavored gelatin||1 1⁄2 Tablespoon (1 1/2 Envelope)|
|Lemon juice||3 Tablespoon|
|Pureed raspberries||1 1⁄4 Cup (20 tbs)|
|Confectioners' custard||1 Cup (16 tbs) (Basic)|
|Whipping cream||1 Cup (16 tbs), whipped|
Pour 1/2 cup water into small saucepan.
Add gelatin; let stand 5 minutes.
Stir in lemon juice; place over low heat, stirring constantly until gelatin is dissolved.
Cool to room temperature.
Combine raspberries, custard, and gelatin mixture; blend well.
Fold in whipped cream until well blended.
Pour into oiled 6-cup mold; chill until firm.
For a large party, double the recipe and put half the mixture into small individual molds or custard cups; surround the large mold with the small molds.