Peach Bavarian Cream
|Mashed ripe peeled pitted peaches||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon (1 1/2 Envelopes)|
|Cold water||2 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
Mix peaches with 1/3 cup sugar and stir until dissolved.
Bring 1/2 cup cream to boiling point.
Beat egg yolks and gradually beat in hot cream and remaining sugar.
Sprinkle gelatin over cold water and let stand for 5 minutes.
Add gelatin to hot cream mixture and stir until gelatin is dissolved.
Cool and add to peach mixture.
Chill until mixture starts to thicken.
Whip 1 cup heavy cream until stiff.
Fold cream into peach mixture.
Pour mixture into 1-quart mold.
Chill until firm.
Unmold by dipping into lukewarm water for a few seconds.
Whip remaining cream until soft and fluffy and fold in almond extract.
Place Bavarian on a platter and spoon cream over it.