Fruit Bavarian

Ingredients

• 2 tbs. gelatin
• = cup sugar
• 2 tbs. cold water
• i; tep. salt
• 1 No. 23 can fruit cocktail
• 3 egg whites
• 2 tbs. lemon juice
• a cup sugar
• 3 egg yolks
• 1 cup heavy cream

Method

1. 1

   Soften gelatin in cold water.

2. 2

   Drain fruit cocktail; reserve fruit.

3. 3

   Combine juice, lemon juice, egg yolks, sugar and salt in top of double boiler.

4. 4

   Cook over hot water, stirring constantly until thickened.

5. 5

   Add softened gelatin; stir until gelatin is dissolved.

6. 6

   Remove from heat, cool until mixture begins to thicken.

7. 7

   Beat egg whites until stiff, but not dry.

8. 8

   Gradually beat in 1 cup sugar.

9. 9

   Fold into gelatin mixture.

10. 10

    Whip and fold in cream and fruit cocktail, reserving 1/3 cup of the fruit for garnish.

11. 11

    Pour into one large or 8 individual molds.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 15. The excerpt below is the record exactly as published.

FRUIT BAVARIAN 2 tbs. gelatin = cup sugar 2 tbs. cold water i; tep. salt 1 No. 23 can fruit cocktail 3 egg whites 2 tbs. lemon juice a cup sugar 3 egg yolks 1 cup heavy cream

Cook this with the app: pantry check, scaling, and the assistant.