Bavarian Cream (aired 4/14/2011) - KOAM TV 7

Bavarian Cream (aired 4/14/2011)


  • 1 envelope unflavored gelatin
  • 1/2 teaspoon salt
  • Sugar
  • 2 eggs, separated
  • 1 1/4 cups milk
  • 1 cup whipping cream
  • 1 1/2 teaspoons vanilla extract
  • Fruit topping


  1. In a 3 quart saucepan combine gelatin, salt and 2 tablespoons sugar.
  2. In a bowl separate bowl, with a fork beat egg yolks in milk; stir into gelatin mixture.
  3. Cook over low heat, stirring constantly until gelatin is completely dissolved and mixture coats a spoon.
  4. Refrigerate until just cooler than room temperature (should have some body but not be stiff like pudding).
  5. In a small bowl with mixer at high speed beat whites until soft peaks form; gradually sprinkle in 1/4 cup sugar; beat until sugar is dissolved.
  6. Spoon whites over gelatin.
  7. In a small bowl with mixer at high beat high cream with vanilla until soft peaks form; add to gelatin.
  8. With wire whisk, gently fold whites and cream into gelatin.
  9. Spoon into small cups or large mold.
  10. Refrigerate until mixture is set - about 3 hours.
  11. Top with berries.
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