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Bavarian Cream

  • 2 tablespoons granulated gelatine
  • 1/3 cup cold water
  • 1/4 cup hot cream
  • 2 cups cream
  • 1/2 cups sugar
  • 1 teaspoons vanilla
Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the mixture begins to thicken add the whip from one pint of cream. Cut and fold in this cream; do not stir. When nearly stiff enough to drop mold.
Submitted by Cassyjean - Torrington, CT Jul 17, 2009 15 min 30 min 45 min


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