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Bavarois with Raspberry Sauce Recipe

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This recipe for Bavarois with Raspberry Sauce is from Weird and Wonderful Recipes from Ruth's Kitchen, 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!
Category:
Category:
 

Raspberry Sauce
Ingredients:  
Ingredients:  
4 envelopes unflavored gelatin
1 1/2 c sugar
1/4 tsp salt
4 c milk
8 eggs, separated
2 c sour cream
1 tbsp. vanilla
2 c whipping cream
1/2 orange or raspberry liqueur, optional
Directions:
Directions:
In a large non-aluminum saucepan, combine gelatin, sugar, salt and milk. Lightly beat egg yolks, then stir into saucepan. Cook over medium heat, stirring constantly, uhtil mixture is thick enough to coat a metal spoon and temperature reaches about 170ºF (75ºC) on candy thermometer.

Remove from heat and stir in sour cream and vanilla. Chill until consistency of lightly whippewd cream, about 30 minutes.

Beat egg whites until soft peaks form. Fold into gelatin mixture. Whip cream until soft peaks form and fold into mixture. Fold in liqueur if using. Transfer to serving bowl and chill until firm, at least 2 hours.
 

Raspberry |sauce
Ingredients:  
Ingredients:  
2 300g packages of frozen, ubnsweetened raspberries
2 jars, 250 g each, red currant or raspberry jelly
2 tbsp cornstarch
1 tbsp raspberry liqueur, optional
Directions:
Directions:
Reserve about 10 rapberries for garnish.

Press the remaining berries through a sieve to remove seeds.

In a saucepan, combine raspberry puree, jelly and cornstarch. Cook and stir over medium-high heat until it comes to a boil and thickens. Let cool. Stir in liqueur if using. Pour into a sauce boat or dish.

Decorate the top of Bavarois with sauce and serve the rest of the sauce on the side. Garnish with whole raspberries.
Number Of Servings:
Number Of Servings:
15 or more
Personal Notes:
Personal Notes:
When we lived in Grande Prairie, we always ha a Christmas Eve party after the candlelight service. We invited new and old friends, people who didn't have family close by. It was usually about 30-40 people and was a complete ham dinner. Even the year Mom died and we had just moved into our newly renovated house, we managed to have the dinner. One year, I found this recipe in the Canadian Living Christmas magazine, and because if served a large number, I made it. Everyone, especially Kandace, loved it so much, it became the Christmas Eve dessert, and she also makes it when Christmas is at her house. The grandkids actually didn't like it at first, but that has definitely changed!

 

 

 

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