Yep that sounds good. And is about what I plan to make. Thanks Cathy
Susan Cochran wrote: > It was probably made with softened cream cheese, powdered sugar and whipped > cream. Sometimes vanilla flavoring is used, but most often it is almond > extract. > All the best, > Susan Cochran > > ----- Original Message ----- > From: "Cathy J. Gish" <[EMAIL PROTECTED]> > To: <[EMAIL PROTECTED]> > Sent: Sunday, December 23, 2001 9:10 PM > Subject: Re: [CKCS-L] Recipe as Promised; Chestnut Bavarian > > > 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. > > 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