Basic Bavarian Cream Vanilla
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , lightly beaten|
|Vanilla||1 1⁄2 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Confectioners sugar||2 Tablespoon|
Mix sugar, gelatin, and milk in the top of a double boiler and heat over simmering water until steaming hot.
Mix a little hot mixture into yolks, return to double boiler top, and cook and stir 3-5 minutes until mixture coats the back of a metal spoon.
Off heat, mix in vanilla; cool, then chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Whip cream with confectioners' sugar until stiff peaks form, then fold into custard mixture.
If you like, also beat egg whites to soft peaks and fold in.
Spoon into a 1 1/2-quart mold or 6-8 custard cups or parfait glasses and chill 3—4 hours until firm.
If molded, unmold on a dessert platter and wreathe, if you like, with crushed sweetened berries, sliced fresh peaches, or any stewed fruit.