Chocolate Nutmeg Bavarian Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Unflavored gelatin | 1 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| Egg white | 1 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/8 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 1/3 of an 8-ounce container (about 1 cup) frozen whipped dessert topping, thawed | ||
| Nonstick spray coating | ||
Directions
In a medium saucepan stir together 1/4 cup sugar, cocoa powder, gelatin, and nutmeg; add milk.
Stir over low heat till gelatin dissolves.
Remove from the heat, then cover the surface with clear plastic wrap.
Chill for 25 to 30 minutes or to the consistency of corn syrup.
Remove from the refrigerator (mixture will continue to set).
Immediately combine egg white, vanilla, and cream of tartar in a small mixer bowl.
Beat on medium speed of an electric mixer till soft peaks form (tips curl).
Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
When gelatin mixture is the consistency of unbeaten egg whites (partially set), fold in stiffly beaten egg white and dessert topping.
Chill till mixture mounds when spooned.
Transfer to six 1/2-cup molds sprayed with nonstick coating.
Cover and chill several hours or till firm.
Unmold onto dessert dishes.
Garnish with fresh fruit, if desired.
Stir over low heat till gelatin dissolves.
Remove from the heat, then cover the surface with clear plastic wrap.
Chill for 25 to 30 minutes or to the consistency of corn syrup.
Remove from the refrigerator (mixture will continue to set).
Immediately combine egg white, vanilla, and cream of tartar in a small mixer bowl.
Beat on medium speed of an electric mixer till soft peaks form (tips curl).
Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
When gelatin mixture is the consistency of unbeaten egg whites (partially set), fold in stiffly beaten egg white and dessert topping.
Chill till mixture mounds when spooned.
Transfer to six 1/2-cup molds sprayed with nonstick coating.
Cover and chill several hours or till firm.
Unmold onto dessert dishes.
Garnish with fresh fruit, if desired.
Chef
