White Chocolate Bavarian Cream With Fresh Cherries
|Sweet cherries||1 1⁄4 Pound, halved and pitted|
|Kirsch/Cherry brandy||3 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Egg yolk||1 Large, beaten|
|Unflavored gelatin||1 Tablespoon|
|White chocolate||3 Ounce, chopped (Premium)|
|Frozen whipped topping||1 1⁄4 Cup (20 tbs) (Reduced Calorie, Thawed)|
Combine cherries and kirsch in a bowl; stir well.
Cover and chill 30 minutes.
Combine milk, sugar, and egg yolk in a medium heavy-duty saucepan; stir well.
Sprinkle gelatin over milk mixture; let stand 1 minute.
Place over medium heat, and cook 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, and let stand 15 minutes or just until mixture begins to thicken, stitring 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; top each with 1/4 cup white chocolate mixture.
Repeat layers with re maining cherry mixture and chocolate mixture.
Cover and chill 1 hour.
Garnish with mint leaves, if desired.