Recipe for Cherry Bavarian Cream


6 egg yolks
1/2 cup sugar
2 cup warm milk (115~ to 120~)
1 tablespoon vanilla extract
2 envelopes unflavored
1 gelatin
1/4 cup cold water
1 cup heavy cream, whipped
2 cup pitted tart red or bing cherries
1 red food coloring
1 (optional)
1 fresh mint (optional)


In the top of a double boiler, beat egg yolks and sugar with an electric mixer for 2 minutes. Gradually add milk and vanilla. Place over boiling water. Cook stirring constantly 6 to 8 minutes or until mixture begins to coat the spoon. Pour into a large bowl; set aside. In a small bowl, sprinkle gelatin over water; let stand 2 minutes. Stir into egg mixture; tint with food coloring, if desired. Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into a 2-quart serving bowl and refirgerate 4 to 6 hours or overnight. Garnish with mint, if desired. Serves 6-8.

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