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Peppermint Bavarian Cream

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IngredientsEdit

  • 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

PreparationEdit

  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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