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Rum Bavarian Cream With Raspberry Sauce Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Powdered sugar||3 Tablespoon|
|Raspberry sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 1650 Calories from Fat 185
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 907.3 mg302.4%
Sodium 904.8 mg37.7%
Total Carbohydrates 217 g72.2%
Dietary Fiber 0 g
Sugars 214.3 g
Protein 81 g161.7%
Vitamin A 38.1% Vitamin C 5.8%
Calcium 127.7% Iron 23.3%
*Based on a 2000 Calorie diet
Place over boiling water, reduce heat, and cook over simmering water 10 minutes or until gelatin dissolves.
Gradually add one-fourth of hot mixture to egg yolks; stir into remaining hot mixture.
Cook over simmering water, stirring constantly, 5 minutes or until mixture coats the back of a metal spoon.
Remove from heat, and stir in vanilla.
Transfer to a large bowl and chill, stirring at 30 minute intervals, until mixture mounds when dropped from a spoon.
Combine evaporated skim milk and powdered sugar in a small bowl that has been chilled.
Beat at high speed of an electric mixer with chilled mixer blades until soft peaks form; gently fold into custard mixture.
Beat egg whites (at room temperature) in a small bowl until stiff peaks form; gently fold into custard mixture.
Spoon mixture into a 2-quart mold coated with cooking spray.
Cover and chill overnight.
Unmold Bavarian Cream onto a serving plot ter, and spoon Raspberry Sauce over top.
Garnish platter with fresh raspberries and mint sprigs, if desired.