Rum Bavarian Cream With Raspberry Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Powdered sugar||3 Tablespoon|
|Raspberry sauce||2 Tablespoon|
Combine 1/2 cup sugar, gelatin, 1 1/2 cups skim milk, and rum in top of a double boiler; stir well to blend.
Place over boiling water, reduce heat, and cook over simmering water 10 minutes or until gelatin dissolves.
Gradually add one-fourth of hot mixture to egg yolks; stir into remaining hot mixture.
Cook over simmering water, stirring constantly, 5 minutes or until mixture coats the back of a metal spoon.
Remove from heat, and stir in vanilla.
Transfer to a large bowl and chill, stirring at 30 minute intervals, until mixture mounds when dropped from a spoon.
Combine evaporated skim milk and powdered sugar in a small bowl that has been chilled.
Beat at high speed of an electric mixer with chilled mixer blades until soft peaks form; gently fold into custard mixture.
Beat egg whites (at room temperature) in a small bowl until stiff peaks form; gently fold into custard mixture.
Spoon mixture into a 2-quart mold coated with cooking spray.
Cover and chill overnight.
Unmold Bavarian Cream onto a serving plot ter, and spoon Raspberry Sauce over top.
Garnish platter with fresh raspberries and mint sprigs, if desired.