Strawberry-chocolate bavarian cream

8 Servings

Ingredients

Quantity Ingredient
1 pack (10 oz) frozen sliced strawberries, thawed or 1 cup sweetened, sliced fresh strawberries
2 Envelopes unflavored gelatin
½ cup Sugar
1 cup Hershey's Semi-Sweet Choc. chips
2¼ cup Milk, divided
1 teaspoon Vanilla extract
1 cup (1/2 pt) cold whipping cream
Strawberry Cream
1 cup (1/2 pt.) cold whipping cream
1 teaspoon Vanilla extract
2 to 3 drops red food color

Directions

STRAWBERRY CREAM:

Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water to syrup to equal ¾ cup. Sprinkle gelatin over liquid; let stand 3 minutes. Refrigerate drained berries for use in Strawberry Cream.

In medium saucepan, combine sugar, chocolate chips and ½ cup milk, cook over low heat, stirring constantly, until mixture is smooth and very hot.

Add gelatin mixture, stirring until gelatin is completely dissolved.

Remove from heat; add remaining 1¾ cups milk and vanilla. Pour into bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon.

In smaller bowl, beat whipping cream until stiff, fold into chocolate mixture. Pour into prepared mold; refrigerate until firm, about 2 hours.

Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings.

Strawberry Cream: Mash or puree reserved strawberries to equal ½ cup. In small mixer bowl, beat whipping cream and vanilla until stiff. Fold in strawberry puree and red food color. Typed in MMFormat by cjhartlin@... Source: Hersheys Chocolate Lover's Cookbook.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999

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