Peppermint Bavarian Cream

Peppermint Bavarian Cream

1-1/2 envelope unflavored gelatin

1/3 C cold water

6 egg yolks

� C sugar

� t salt

1-1/2 C milk

� C finely crushed peppermint candy

� t peppermint essence

Red food coloring

1-1/2 C heavy cream, whipped

Soften gelatin in cold water. Beat egg yolks, sugar and salt together in top of double boiler. Heat milk and candy almost to a boil, stirring to dissolve candy. Beat hot milk gradually into egg yolk mixture. Heat, stirring, over hot water, until thickened. Do not allow to boil. Stir in gelatin until dissolved. Cool; stir in peppermint essence and food coloring. Fold in whipped cream gently; pour into 6-cup mold. Chill for at least 4 hours or overnight. Unmold; decorate with candies. Serve with chocolate sauce.

Yield: 10 servings

Cookbook: The Illustrated Encyclopedia of American Cooking Typed By: Susan

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