Raspberry Bavarian Cream

• Gluten free

• Produce

  • 500 g Raspberries, frozen

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/2 cup Raspberry syrup

• Baking & Spices

  • 2 tsp Corn starch
  • 1 1/16 cup White sugar

• Dairy

  • 1 1/2 cups Milk
  • 1/2 cup Whipping cream

• Desserts

  • 1 1/2 tbsp Gelatin

Found on hungryforever.com

Description

Directions

• Sprinkle the raspberry syrup with the gelatin.
• Set aside a cup of the raspberries.
• Whip the cream until it doubles.
• Whip the egg whites and add a tablespoon of the sugar.
• Whip until the whites form firm peaks.
• Beat the egg yolks and add the remaining sugar.
• Beat for 2 minutes until the mixture forms a ribbon
• Whisk in the corn-starch.
• Bring the milk to boil and stir in the egg yolk mixture, beating it as you pour.
• Stir with a wooden spoon until the mixture reaches 170 degrees.
• Add the raspberry gelatin mixture and beat.
• Place the mixture into a bowl and stir in the egg whites.
• Set over ice and stir with a spatula
• As the mixture cools add the whipped cream and raspberry puree.
• Pour the mixture into dessert bowls and chill.
• When removing the dessert from the bow, dip into hot water for a second and turn over a plate.
• Serve and enjoy.