Bavarian Cream With Raspberry Sauce
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold orange juice||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 3⁄4 Cup (28 tbs), scalded|
|Whipping cream||1 Cup (16 tbs)|
|For raspberry sauce|
|Cold water||2 Tablespoon|
|Frozen red raspberries||12 Ounce, partially thawed|
|Raspberry jelly||4 Tablespoon|
|Orange flavored liqueur||1 Tablespoon|
1. For custard, in a small bowl soften gelatin in orange juice.
2. In a small bowl beat combining sugar, egg yolks, and salt until well blended.
3. Whisking constantly, into a heavy medium saucepan add egg mixture to scalded milk.
4. Stirring constantly, cook over medium-low heat about 20 minutes until custard thickens enough to thinly coat the back of a spoon.
5. Into hot custard stir gelatin mixture until well blended.
6. Into a medium bowl pour custard and chill with cover for 1 1/2 hours.
7. In a bowl beat whipping cream until stiff and fold into chilled custard.
8. Spoon into individual serving dishes and chill with cover for 30 minutes.
9. For raspberry sauce in a small bowl, combine cornstarch and cold water.
10. In a heavy medium saucepan, combine raspberries and jelly and bring to a boil over medium-high heat.
11. Stirring constantly, add cornstarch mixture and stir until thickened.
12. Through a sieve press raspberry mixture into a medium bowl discarding seeds and pulp.
13. Stir liqueur into raspberry liquid and spoon over custard.
14. Garnish and serve.