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Bavarois with Raspberry Sauce

Bavarois with Raspberry Sauce

This is a light version of a Bavarian cream with beaten egg whites folded into the chilled mixture.

  • 4 envelopes unflavored gelatin
  • 11/2 cups granulated sugar 375mL
  • 1/4 tsp salt 1mL
  • 4 cups milk 1L
  • 8 eggs separated
  • 2 cups sour cream 500mL
  • 1 tbsp vanilla 15mL
  • 2 cups whipping cream 500mL
  • 1/2 cup orange or raspberry liqueur
  • optional

Raspberry Sauce

  • 2 pkg (each 10oz/300g unsweetened raspberries Thawed*
  • 2 jars (each 250mL) red currant Jelly*
  • 2 tbsp jelly
  • 1 tbsp raspberry liqueur (optional)

*If using frozen sweetened berries omit the jelly*

In large non-aluminum saucepan, combine gelatin, sugar, salt and milk. Lightly beat egg yolks, then stir into saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat a metal spoon and temperature reaches 170F (75C) on candy thermometer. Remove from heat and stir in sour cream and vanilla. Chill until consistency of lightly whipped 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 or two 8 cup (2 L) moulds. Refrigerate until firm, at least 2 hours.

Raspberry sauce: Reserve about 10 of the best berries for garnishing. Press remaining berries through sieve to remove seeds. In saucepan combine raspberry purée, jelly and cornstarch. Cook and stir over medium-high heat until mixture comes to boil and thickens. Let cool. Stir in liqueur, if using. Pour into sauce boat or dish.

Un mould Bavarois onto serving plate; garnish with reserved berries.

Makes 20 servings

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