Strawberry-Chocolate Bavarian Cream

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Strawberry-Chocolate Bavarian Cream Ingredients

1 pk (10 oz) frozen sliced	Strawberry Cream
2 Envelopes unflavored gelatin	STRAWBERRY CREAM:
1/2 c Sugar	1 c (1/2 pt.) cold whipping
2 1/4 c Milk, divided	1 ts Vanilla extract
1 ts Vanilla extract	2 2 to 3 drops red food color
1 c (1/2 pt) cold whipping cream

Instructions for Strawberry-Chocolate Bavarian Cream

Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3 minutes. Refrigerate drained berries for use in Strawberry Cream. In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk, cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and vanilla. Pour into bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon. In smaller bowl, beat whipping cream until stiff, fold into chocolate mixture. Pour into prepared mold; refrigerate until firm, about 2 hours. Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings. Strawberry Cream: Mash or puree reserved strawberries to equal 1/2 cup. In small mixer bowl, beat whipping cream and vanilla until stiff. Fold in strawberry puree and red food color. Typed in MMFormat by cjhartlin@msn.com Source: Hersheys Chocolate Lovers Cookbook. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" on Feb 4, 1999

Main Ingredient: StrawberryCuisine: Uncategorized

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