Bavarian Cream

by Febrina Picone Malloy

serves 6

Ingredients:
1 envelope gelatin
1/4 cup sugar
1/8 tsp salt
2 egg yolks
1 1/4 cup milk
1/2 tsp vanilla (unless using creme de cocoa)
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped, or 2/3 cup icy cold evaporated milk, whipped
3 TB creme de cocoa (optional)

Directions:
1. Mix thoroughly gelatin, 1/4 cup sugar, and salt. Beat together egg yolks and milk.
2. Add milk mixture to gelatin mixture and cook over boiling water, stirring constantly until dissolved, about 8 minutes.
3. Remove from heat. Add vanilla, unless using creme de cocoa. Chill to egg white consistency.
4. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold in gelatin mixture, then whipped cream. Add creme de cocoa, if using. Turn into 4 cup mold or individual molds. Chill until firm.