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 Jul 17, 2009
15 min
30 min
45 min