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Peppermint Bavarian Cream

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  • 1 1/2 envelope unflavored gelatin
  • 1/3 cups cold water
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 cups milk
  • 3/4 cups finely crushed peppermint candy
  • 1/4 tsp peppermint essence
  • Red food coloring
  • 1 1/2 cups heavy cream, whipped


  1. Soften gelatin in cold water.
  2. Beat egg yolks, sugar and salt together in top of double boiler.
  3. Heat milk and candy almost to a boil, stirring to dissolve candy. Beat hot milk gradually into egg yolk mixture. Heat, stirring, over hot water, until thickened. Do not allow to boil. Stir in gelatin until dissolved. Cool; stir in peppermint essence and food colouring.
  4. Fold in whipped cream gently; out into 6-cup mold. Chill for at least 4 hours or overnight.
  5. Unmold; decorate with candies. Serve with chocolate sauce.

Yield: 10 servings

Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan

Contributed by: Edit

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