OK...for the berry lovers: Bavarian Berry Cream
Crush 1 Quart of hulled strawberries (this is the BEST; do it by hand it is so aromatic) Add: 1 Cup of sugar Let them stand 1/2 hour. Soak 2 teaspoons of gelatin in 3 tablespoons of water Dissolve it in: 3 Tablespoons boiling water Stire this into the berries. You may add 1 tablespoon lemon juice. Cool the gelatin. When it is about to set (but not set!) fold in lightly: 2 cups whipped cream Pour the cream into a wet mold. Chill for 12 hours if you plan to unmold it. (I put mine in flutes and use the fresh berries as you've seen, Cathy) Serve with fresh fruit and glaze. Glaze: Hull and crush 3 cups of strawberries (you can do this at the same time as the above) Strain them first through a ricer and then through a fine sieve. Add to the juice: !/3 cup of sugar 1 tablespoon lemon juice 1 tablespoon cornstarch (can use red food coloring but I don't bother) Cook and stir these ingredients over low heat until thick and transparent. Cool. Spread over fruit (or over bavarian/fruit or make a parfait type look). Hope this suits! Suze "Cathy J. Gish" wrote: > > Yes please... That would be wonderful. It just might be the very thing. > > Thanks > Cathy > > "Susan A. Schlenger" wrote: > > > Cathy, could it be a berry bavarian? They are often done that way. > > Somewhere I have a recipe for strawberry bavarian, but I usually make > > that in Summer as the berries are so fresh then. I'll look if you like. > > > > Suze > > > > "Cathy J. Gish" wrote: > > > > > > OK Olive Garden has this desert I have had this at other resturants. It is >usually > > > a large glass of stawberries with red raspberries and some blue berries. On top >is > > > this wonderful creamy stuff... Anyone know what this is or have a recipe for it? > > > Please > > > Cathy > > > > > > "Susan A. Schlenger" wrote: > > > > > > > Hi, List, > > > > I did promise a recipe, so I'm posting this dessert recipe from an > > > > ancient issue of Gourmet magazine.... dated 1976. > > > > > > > > Bavarois Turinoise (Chestnut Bavarian) > > > > > > > > In a small dish sprinkle 1 1/2 Tablespoons of plain gelatin over 1/3 cup > > > > cold water to soften for five minutes. In a mixing bowl combine 4 egg > > > > yolks with 1 cup of sugar and beat the mixture until it forms a ribbon > > > > when the beater is lifted. Add 1 cup of scalded milk in a stream, > > > > stirring, transfer the custard to a heavy saucepan, and cook it over > > > > moderate heat, stirring until it thickens and coats the spoon. Do not > > > > let the custard come to a simmer. Remove the pan from the heat, stir in > > > > the gelatin and 1 teaspoon of vanilla, and stir the custard until the > > > > gelatin is completely dissolved. Add 1 cup of chestnut puree and 1/2 > > > > ounce of semisweet chocolate, melted (it helps to melt the chocolate in > > > > a double boiler ahead of time) and stir the custard until it is smooth. > > > > Strain the custard into a bowl and let it cool, stirring occaisonally, > > > > until it is thick but do not let it set. > > > > In a chilled bowl beat 1 1/2 cups heavy cream until it thickens, add 3 > > > > Tablespoons of brandy or dark run and continue to beat the cream until > > > > it holds soft peaks. Stir one fourth of the whipped cream into the > > > > chestnut mixture and fold in the remaining cream gently but thoroughly. > > > > Rinse a 4 cup ornamental mold with cold water and oil it lightly with > > > > sweet almond oil. Pour the Bavarian cream mixture into the mold, rap > > > > the mold lightly on a hard surface to fill any spaces and chill > > > > overnight. Run a sharp knife around the edge of the mold and dip the > > > > mold in hot water briefly. Invert a chilled serving dish over the mold > > > > and invert the Bavarian cream onto the dish. Pipe whipped cream > > > > flavored with with brandy or dark rum and sweetned around the Barvarina > > > > and garnish the dish with glaceed chestnuts. Sprinkle the Bavarian > > > > cream with grated chocolate and serve it with chocolate sauce. Serves 8 > > > > > > > > Chocolate Sauce: > > > > > > > > In the top of a double boiler set over hot water melt 8 ounces semisweet > > > > chocolate, cut into small pieces, with 1/2 cup of strong coffee. Keep > > > > the sauce warm over hot water until serving time. If the sauce becomes > > > > too thick, add a little coffee, water or Cognac. Makes 1 1/2 cups. > > > > > > > > This is the sort of recipe that I get all ingredients ready (and melted > > > > if necessary) before going to work on it. > > > > Personally, this is so rich, I make the Bavarian (we are having it > > > > tomorrow night; it is chilling as I type) and just shave chocolate over > > > > it. Sauce seems not necessary......truly! > > > > > > > > (This would make a super New Year's Eve dessert as well) > > > > > > > > for those waiting for the lasagne recipe, please be patient; my family > > > > has forbidden me to type it until after the first of the year! LOL > > > > > > > > Warm Wishes to all for a Happy, healthy and peaceful holiday! (And a > > > > Happy first Birthday to Beth; having fond memories of last year as I can > > > > sleep tonight! <G>) > > > > > > > > Suze > > > > -- > > > > Suze at Llawen Cavaliers > > > > "...I have seen that in any great undertaking it is not enough for a man > > > > to depend simply upon himself." -Isna Ia-wica > > > > "Thought comes before speech" Luther Standing Bear > > > > > > > > ========================================================= > > > > "Magic Commands": > > > > to stop receiving mail for awhile, click here and send the email: > > > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > > > > to start it up gain click here: > > > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > > > > > > > E-mail [EMAIL PROTECTED] for assistance. > > > > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > > > > > > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. > > > > > > -- > > > http://www.FlyingColorsCavaliers.com > > > > > > ========================================================= > > > "Magic Commands": > > > to stop receiving mail for awhile, click here and send the email: > > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > > > to start it up gain click here: > > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > > > > > E-mail [EMAIL PROTECTED] for assistance. > > > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > > > > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. > > > > -- > > Suze at Llawen Cavaliers > > "...I have seen that in any great undertaking it is not enough for a man > > to depend simply upon himself." -Isna Ia-wica > > "Thought comes before speech" Luther Standing Bear > > > > ========================================================= > > "Magic Commands": > > to stop receiving mail for awhile, click here and send the email: > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > > to start it up gain click here: > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > > > E-mail [EMAIL PROTECTED] for assistance. > > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. > > -- > http://www.FlyingColorsCavaliers.com > > ========================================================= > "Magic Commands": > to stop receiving mail for awhile, click here and send the email: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > to start it up gain click here: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > E-mail [EMAIL PROTECTED] for assistance. > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. -- Suze at Llawen Cavaliers "...I have seen that in any great undertaking it is not enough for a man to depend simply upon himself." -Isna Ia-wica "Thought comes before speech" Luther Standing Bear ========================================================= "Magic Commands": to stop receiving mail for awhile, click here and send the email: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL to start it up gain click here: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL E-mail [EMAIL PROTECTED] for assistance. Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html All e-mail sent through CKCS-L is Copyright 1999 by its original author.
