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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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CHOCOLATE BAVARIAN CREAM This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Ingredients:
1/2 cup sugar |
1 envelope unflavored gelatin |
1-1/2 cups milk |
3 lightly beaten egg yolks |
3/4 cup heavy cream |
2 tablespoons powdered sugar |
16 ounce package semisweet chocolate bits |
3 egg whites |
Directions:
1. Mix sugar, gelatin and milk in top of double boiler.
2. Heat over simmering water until steaming hot.
3. Mix a little hot mixture into yolks then return to double boiler and cook.
4. Stir for 5 minutes until mixture thickens enough to coat a spoon.
5. Add chocolate bits and stir until melted.
6. Whip cream with powdered sugar until stiff peaks form then fold into custard mixture.
7. Beat egg whites to soft peaks and fold into mixture.
8. Spoon into mold and chill 4 hours until firm.
9. Decorate with lady fingers and whipped cream or unmold and garnish with fresh fruit.
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