Cherry Bavarian Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Water | 1 Can (10oz), pitted | |
| Eggs | 2 , separated | |
| Almond extract | 1/4 Teaspoon | |
| Red food coloring | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped |
Directions
Mix gelatin with 1/3 cup sugar and the salt.
Drain cherries; reserve juice.
Beat juice with egg yolks and stir mixture into gelatin.
Cook over low heat, stirring constantly, until gelatin dissolves.
Add almond extract and food coloring.
Fold in cherries.
Chill until thickened.
Beat egg whites until stiff but not dry.
Gradually beat in remaining sugar, 1 tablespoon at a time.
Fold egg whites and whipped cream into cherry mixture.
Pour into 6 individual molds.
Chill until firm; un-mold by dipping into warm water for a few seconds.
Garnish with whipped cream.
Drain cherries; reserve juice.
Beat juice with egg yolks and stir mixture into gelatin.
Cook over low heat, stirring constantly, until gelatin dissolves.
Add almond extract and food coloring.
Fold in cherries.
Chill until thickened.
Beat egg whites until stiff but not dry.
Gradually beat in remaining sugar, 1 tablespoon at a time.
Fold egg whites and whipped cream into cherry mixture.
Pour into 6 individual molds.
Chill until firm; un-mold by dipping into warm water for a few seconds.
Garnish with whipped cream.
Chef
