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Strawberry-Chocolate Bavarian Cream



Bavarian Cream

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

Strawberry 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.
  5. Strawberry Cream: Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.


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