peed, beat egg whites with cream of tartar until stiff peaks
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
thin layers.
Orange Bavarian Cream:
In a medium saucepan
ecret of a fabulous Bavarian Cream: Beat the cream only until it holds
ustard mixture.
Whip the cream until medium-stiff peaks form
oom temperature, whip the heavy cream to medium stiffness and fold
t's cooled, whip the cream to soft peaks and fold
he custard is chilling, pour cream into a chilled bowl and
cups raspberries into the Bavarian cream. Fill the charlotte mold with
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves,
Soften gelatin in cold water. Scald the milk.
In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
he mixture.
Whip the cream until soft peaks form. Gently
Sprinkle lemon juice over mashed berries and stir in sugar. Sprinkle gelatin into the 3 tablespoons of water in a cup.
Stir in the 3 tablespoons of boiling water and let dissolve.
Let cool to room temperature.
Pour dissolved gelatin into a medium bowl. Whip the cream.
Fold in whipped cream and mashed berries.
Pour into a wet mold and chill 12 hours.
Mix jello, water, pineapple and juice.
Add sour cream, nuts and cherries.
Chill.
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.
Mix Jell-O as directed on package. Add strawberries to Jell-O; let set. Beat Jell-O with a beater; add whipped cream. Add marshmallows and bananas.
harp peaks.
Beat heavy cream in a chilled glass or
Add boiling water to gelatin and stir until dissolved.
Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
When partially congealed, beat with a mixer until mixture is light and fluffy.
Add fruit pulp; fold in whipped cream.
Pour into individual molds and chill.
Unmold and serve with Recipe #315983.
Mix together cream cheese and dry pudding mix.
Slow beat in milk.
Fold in Cool Whip.
Mix all ingredient in bowl until cream is thick, almost a butter consistency.
ENJOY!