Bavarian Cream - cooking recipe

Ingredients

1 envelope Knox gelatine
1/2 c. sugar, divided
1/8 tsp. salt
2 eggs, separated
1 1/4 c. milk
1/2 tsp. vanilla
1 c. heavy cream, whipped

Preparation

Mix gelatine, 1/4 cup of sugar and salt thoroughly in top of double boiler.
Beat egg yolks and milk together.
Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
Remove from heat and stir in vanilla.
Beat egg whites until stiff in remaining 1/4 cup of sugar.
Fold gelatine mixture into stiffly beaten egg whites.
Fold whipped cream into gelatine mixture.
Turn into molds.
Unmold on serving platter and garnish.
Serve with fresh fruit.