Cherry Bavarian Cream Recipe

Cherry Bavarian Cream Recipe photo by Taste of Home

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I especially like recipes for out-of-the-ordinary desserts. One bite and you'll agree this not-too-sweet treat is worth the extra effort.—Christina Till, South Haven, Michigan

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Cherry Bavarian Cream Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

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Ingredients

6 egg yolks
1/2 cup sugar
2 cups milk
1 tablespoon vanilla extract
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream, whipped
2 cups pitted tart red or bing cherries
Red food coloring, optional

Directions

In a small saucepan, combine the egg yolks, sugar and milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Pour into a large bowl; set aside.
In a small microwave-safe dish, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into egg mixture; tint with food coloring if desired.
Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into 2-qt. serving bowl and refrigerated 4-6 hours or overnight. Garnish with mint if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 239 calories, 11 g fat (6 g saturated fat), 188 mg cholesterol, 49 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cherry Bavarian Cream in Taste of Home February/March 1995, p9