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Strawberry Bavarian Cream
Beyond its wonderful taste, this dessert has the appeal that it has to be made hours (even a day) ahead
of time. And it is not dependent upon the strawberries’ being in season.
| 1 10-oz. package frozen strawberries |
2 envelopes unflavored gelatin |
| 1/4 c. cold milk |
1/4 c. sugar |
| 2 eggs |
1 heaping cup crushed ice |
| 1 c. heavy cream |
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- Defrost the berries. In a small pan, heat 1/2 cup of the juice to simmering.
- Put the gelatin, juice, and milk in a blender, and blend for 40 seconds.
- Add the sugar and eggs, and blend for 5 seconds.
- Add the berries, and blend for 5 seconds.
- Add the ice and cream, and blend for 20 seconds.
- Pour the mixture into a lightly oiled mold. Cover and chill for at least 4 hours.
6 servings
Source: Craig Claiborne, The New York Times Cookbook (1st edition)
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