Honey Pecan Bavarian
|Strawberry gelatin||3 Ounce (1 package, Jello)|
|Boiling water||1 Cup (16 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Dissolve gelatin and salt in boiling water.
Add honey, cold water, and lemon juice.
Place bowl of gelatin in a larger bowl of ice and water, stir until slightly thickened.
Beat with rotary beater or electric mixer until fluffy and thick, and about double in volume.
Gently stir in cream and pecans.
Spoon into individual sherbet glasses.
Chill until firm about 3 hours or spoon into 1 quart mold.
Chill until firm about 4 hours.