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Bavarian Cream Bonnet
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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 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |