RECIPE: Pastel Ribbon Bavarian

[Stephanie da Silva]

This looks like a good summer dessert. The recipe calls for frozen fruit
but I don't see why you couldn't substitute fresh, especially since they'll
be in season.

Pastel Ribbon Bavarian

1 envelope unflavoured gelatin
1/4 cup sugar
3/4 cup water
4 slighly beaten egg yolks
4 egg whites
1 1/2 cups whipping cream
1 1/2 cups frozen loose pack unsweetened red raspberries, thawed and pureed
(about 3/4 cup puree)
1 cup frozen loose pack unsweetened peaches, thawed and pureed
(about 1/2 cup puree)
2 tablespoons lime juice
Few drops green food colouring (optional)

In medium saucepan combine gelatin and sugar; stir in water and egg yolks.
Cook and stir till gelatin is dissolved and thickened. Cool to room
temperature. Beat egg whites till stiff peaks form (tips stand straight).
Fold in gelatin mixture. Beat the 1 1/2 cups whipping cream till soft
peaks form; do not overbeat. Fold into gelatin mixture. Divide mixture
into 3 equal portions (about 2 cups each). Lightly fold pureed raspberries
into one portion, the pureed peaches into another portion, and the lime
juice and green food colouring, if desired, into the remaining portion.

Pour lime mixture into a 6 1/2 or 7 cup glass bowl. Carefully spoon peach
layer atop lime mixture. Then, carefully spoon berry layer atop. Cover
and chill for at least 4 to 6 hours or till firm.

To serve, spoon whipped cream into a pastry bag filled with a decorative
tip; pipe atop the chilled mixture and garnish with cookies (the rolled
kind that look like little tubes).
--
Stephanie da Silva Taronga Park * Houston, Texas
ari...@taronga.com 568-0480 568-1032
"We don't make shows for tiny tots -- the little ankle-biters
don't appreciate mindless entertainment." -- Thaddeus Rockwell