Almond Bavarian Cream Recipe
Ingredients
| Eggs | 2 , separated | |
| Milk | 1 Cup (16 tbs) | |
| Unflavored gelatin | 1 Tablespoon | |
| Sugar | 10 Tablespoon (Divided) | |
| Salt | 1⁄4 Teaspoon | |
| Almond extract | 1⁄4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Shredded rice biscuits | 1 1⁄2 Cup (24 tbs), crushed (Bite Sized) | |
| Toasted almonds | 1⁄4 Cup (4 tbs), chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size
Calories 375 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 14.5 g72.3%
Trans Fat 0 g
Cholesterol 145.2 mg48.4%
Sodium 141.8 mg5.9%
Total Carbohydrates 29 g9.8%
Dietary Fiber 0.5 g2%
Sugars 27.4 g
Protein 7 g14.7%
Vitamin A 17.9% Vitamin C 0.4%
Calcium 9.1% Iron 2.9%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, beat egg yolks and milk together.
2)Add gelatin, 1/4 cup sugar and salt and beat.
3)Heat and stir over on heat until thickened and smooth for about 10 minutes.
4)Add almond and vanilla extract.
5)Cool while preparing crumbs. Stir occasionally.
6)In a bowl, mix cereal crumbs, almonds and 2 tablespoons sugar.
7)Add butter and mix until uniform.
8)Take 6 individual molds and press one heaping tablespoon crumb mixture into it.
9)In a small and beat egg whites until foamy.
10)Slowly, add 1/4 cup sugar and beat until whites hold a stiff peak.
11)Mix it into gelatin mixture with whipped cream.
12)Spoon into molds and sprinkle remaining crumb mixture.
13)Chill 2-3 hours until firm or overnight.
SERVING
14)Serve the almond Bavarian cream chilled.
Chef
