"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frozen Vanilla Bavarian Cream Recipe

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This recipe for Frozen Vanilla Bavarian Cream, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Baker's jelly roll
1/2 cup sugar
1 envelope unflavored gelatin
2 tsps cornstarch
6 egg yolks
1 cup milk
3 tsps vanilla
1/4 tsp ground nutmeg
4 egg whites
1 cup heavy cream, whipped

Directions:
Directions:
Cut jelly roll into 10-12 slices. Arrange slices against side and bottom of an 8-inch springform pan.

Combine 1/3 cup of sugar, gelatin and cornstarch in a medium-size saucepan. Beat in egg yolks until well blended. Stir in milk slowly until smooth. Cook, stirring constantly, over medium heat just until mixture is slightly thickened. Remove from heat; stir in vanilla and nutmeg. Chill, stirring often, until mixture mounds when spooned.

Beat egg whites in a large bowl until foamy. Beat in remaining sugar gradually until meringue forms soft peaks.

Fold whipped cream, then meringue into gelatin mixture until no streaks of white remain. Pour into prepared pan. Wrap with foil or plastic wrap; freeze overnight until firm.

Remove carefully from pan. Garnish with additional whipped cream, apricots and strawberries, if you wish.

Number Of Servings:
Number Of Servings:
10

 

 

 

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