Bavarian Cream Bonnet Recipe

5 1 1
Bavarian Cream Bonnet Recipe
Bavarian Cream Bonnet Recipe photo by Taste of Home
Publisher Photo

Bavarian Cream Bonnet Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Bavarian Cream Bonnet in Taste of Home February/March 2004, p23

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Bavarian Cream Bonnet in Taste of Home February/March 2004, p23

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I_Fortuna User ID: 8342880 245609
Reviewed Mar. 17, 2016

"I recently bought several Mason Cash stoneware tart pans and this will be perfect. I love Bavarian Cream and it can be made sugar free very easily. : )"

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