*  Exported from  MasterCook  *

                        Strawberry Bavarian Cream

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Sugar
   1      cup           Milk
   1                    Envelope unflavored gelatin
   2                    Eggs -- separated
   1      pinch         Strawberries -- mashed
     1/4  teaspoon      Cream of tartar
     1/4  cup           Sugar
     1/2  cup           Whipping cream

Mix 1/2 cup sugar, the milk and gelatin in 1-1/2-quart saucepan.
 Beat egg yolks slightly; stir into gelatin mixture.
 Heat just to boiling over medium heat, stirring constantly; remove from heat.
 Stir in strawberri Place pan in bowl of ice and water, or refrigerate about 30 minutes, 
stirring occasionally, until mixture mounds when dropped from a spoon.

 Beat egg whites and cream of tartar in large bowl until foamy.
 Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
 Do not underbeat. Fold gelatin mixture into egg whites
.Beat whipping cream in chilled medium bowl until stiff.
Fold whipped cream into egg white mixture. 
 Spoon carefully into 6 to 8 dessert dishes.
 Refrigerate about 2 hours or until chilled. Refrigerate any remaining pudding immediately.


 Usually Bavarian creams, custards lightened with whipped cream 
and bound with gelatin, are firm enough to unmold and serve with a sauce.
 This dainty version, pink with crushed berries, is poured directly into individual dessert dishes.
 Garnish with a pouf of whipped cream and a whole, perfect strawberry.



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