Printable | Taste of Home

Bavarian Cream Bonnet

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

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

Printed from tasteofhome.com Jul 25, 2008

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Bavarian Cream Bonnet cont.

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 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 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.