Raspberry Bavarian Cream
1 1/4 cups milk
2/3 cup sugar
4 egg yolks
1 pinch salt
1 tablespoon unflavored gelatin
2 tablespoons water
1 1/2 teaspoons vanilla
1 cup whipping cream
2 cups fresh raspberries OR
1 10 ounce package frozen raspberries
In a saucepan, combine milk with 1/3 cup of the sugar; heat until
scalding. In a bowl, beat egg yolks with remaining sugar and salt.
Slowly whisk hot milk into the egg mixture. Return to saucepan and
cook over medium-low heat, whisking constantly, until custard
thickens enough to coat a wooden spoon. Do not let mixture boil or
it will curdle. Sprinkle gelatin over water to soften; stir into hot
custard and remove from heat. Add vanilla and strain sauce through a
fine sieve. Cool custard by setting pan in a larger container filled
with ice cubes. Stir occasionally until sauce starts to thicken and
become syrupy.
Whip cream until stiff. Puree raspberries in a food processor or
blender and then strain through a sieve to remove seeds (use spoon
to press juice through sieve and a rubber spatula to help remove it
from the other side). Fold whipped cream into custard, then fold in
pureed strained raspberries. Rinse a 6-cup mould with cold water.
Pour in custard mixture and cover with plastic wrap. Refrigerate
until firm, about 4 hours or overnight. To serve, dip mould briefly
in warm water, dry off and place serving plate over top. Quickly
invert and turn out onto serving plate. Trim with fresh berries or
mint leaves. |