White Chocolate Bavarian Cream With Fresh Cherries
|Pitted halved sweet cherries||1 1⁄4 Pound (3 Cups)|
|Kirsch||3 Tablespoon (Cherry Brandy)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Egg yolk||1 Large, lightly beaten|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|White chocolate||3 Ounce, chopped (Premium)|
|Frozen reduced calorie whipped topping||1 1⁄4 Cup (20 tbs), thawed|
Combine sweet cherries and kirsch in a bowl, and stir well.
Cover and chill 30 minutes.
Combine milk, sugar, and egg yolk in a medium-size heavy saucepan; stir well.
Sprinkle gelatin over milk mixture; let stand 1 minute.
Cook over medium heat 12 minutes or until gelatin dissolves and mixture is slightly thick, stirring constantly with a whisk.
Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth.
Pour white chocolate mixture into a medium bowl.
Place bowl over a large ice-filled bowl; let stand 15 minutes or just until mixture begins to thicken, stirring every 5 minutes (do not allow gelatin to set).
Gently stir in whipped topping.
Spoon 1/4 cup cherry mixture into each of 6 (8-ounce) parfait glasses, and top each with 1/4 cup white chocolate mixture.
Repeat layers with remaining cherry mixture and chocolate mixture.
Cover and chill 1 hour.