Strawberry-Chocolate Bavarian Cream

Ingredients

Bavarian Cream

• 1 (10 ounce) package frozen sliced strawberries, thawed*
• 2 envelopes unflavored gelatine
• 1/2 cup granulated sugar
• 1 cup semisweet chocolate chips
• 2 1/4 cups milk, divided
• 1 teaspoon vanilla extract
• 1 cup heavy or whipping cream

Strawberry Cream

• 1 cup heavy or whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup strawberry puree (reserved from above recipe)
• 2 or 3 drops red food coloring

Instructions

Bavarian Cream

1. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.
2. Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.
3. Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.
4. Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.

Strawberry Cream

1. Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.

Notes

* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.