Raspberry Bavarian Cream

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

What's the difference between a bagpipe and an onion? No one
cries when you chop up a bagpipe.

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                            TODAY'S RECIPE
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This dessert is a little lighter than most and may appeal more
to the adults at your table. Strawberries may be used instead
of raspberries, and the Bavarian cream may also be used as pie filling.

Raspberry Bavarian Cream

2 cups (500 ml) fresh raspberries
1/2 cup (125 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

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 shell and chilled.
Serves 4 to 6.
Received on Sat Jul 31 21:25:37 2010