Susan what I was talking about was just fresh berries with this lovely cream on top. Sort of like a bavarian pudding type cream. Really yummy.
Cathy "Susan A. Schlenger" wrote: > 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. -- 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.
