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Bavarian Cream Bonnet

Bavarian Cream Bonnet
This dessert is an eye catcher. I decorated the top of this lovely dessert with fruit arranged in a flower design.—Lois Jacobsen, Dallas, Wisconsin
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 teaspoon salt
  • 2-1/4 cups milk
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 green fruit roll-up
  • Blueberries, strawberry halves, peach slices and kiwifruit wedges

Directions

  • In a large saucepan, combine the sugar, gelatin and salt. Whisk in
  • milk and egg yolks. Let stand for 1 minute. Bring to a boil over
  • medium heat; cook and stir for 12 minutes or until mixture is thick
  • enough to coat a metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes. Stir in vanilla. Transfer to a large
  • bowl; press plastic wrap onto surface. Refrigerate for 1 to 1-1/2
  • hours or until thickened, but not set.
  • Fold in whipped cream. Transfer to a 9-in. round pan lined with
  • plastic wrap and coated with cooking spray. Cover and refrigerate
  • until firm.
  • Invert onto a serving platter; remove plastic wrap. Cut fruit roll-up
© Taste of Home 2013

2 of 2

Bavarian Cream Bonnet (continued)

Directions (continued)

  • into strips with a width equal to the height of the Bavarian cream.
  • Wrap fruit roll strips around bonnet and tie into a bowl. Garish
  • with fruit. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013