Subject: Raspberry Bavarian Cream
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 09 2000 - 02:47:16 EST
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F O O D F U N N Y
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Reader Helen Kara sent us this classic food funny:
If GH can stand for P as in Hiccough
If OUGH stands for O as in Dough
If PHTH stands for T as in Phthisis
If EIGH stands for A as in Neighbour
If TTE stands for T as in Gazette
If EAU stands for O as in Plateau
Then the right way to spell POTATO should be: GHOUGHPHTHEIGHTTEEAU
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T O D A Y ' S R E C I P E
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Here is a second dessert to round out your "Holiday Buffet." This one
is a little lighter and may appeal more to the adults at your table
than yesterday's cake. Please note that strawberries may be used
instead of raspberries, and the Bavarian cream may also be used as pie
filling.
Raspberry Bavarian Cream
4 cups (1 L) fresh or frozen (not in syrup) raspberries
or strawberries
1 cup (250 ml) sugar
1 packet (1 Tbs, 15 ml) unflavored gelatin
3 Tbs (45 ml) cold water
3 Tbs (45 ml) boiling water
1 Tbs (15 ml) lemon juice
1 cup (250 ml) whipping cream
Thaw the berries if using frozen. Combine the berries and sugar in a
bowl and mash the berries. Let stand 30 minutes. Soak the gelatin in
the cold water for 10 minutes. Add the boiling water and stir to
dissolve. Add the gelatin and lemon juice to the berry mixture. Whip
the cream to the soft peak stage and gently fold into the berry
mixture. Pour into a mold and chill at least 6 hours before
unmolding. Alternately, the mixture may be placed in cooked pie
shells and chilled. Serves 8 to 10.
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