Cathy, could it be a berry bavarian? They are often done that way. Somewhere I have a recipe for strawberry bavarian, but I usually make that in Summer as the berries are so fresh then. I'll look if you like.
Suze "Cathy J. Gish" wrote: > > OK Olive Garden has this desert I have had this at other resturants. It is usually > a large glass of stawberries with red raspberries and some blue berries. On top is > this wonderful creamy stuff... Anyone know what this is or have a recipe for it? > Please > Cathy > > "Susan A. Schlenger" wrote: > > > Hi, List, > > I did promise a recipe, so I'm posting this dessert recipe from an > > ancient issue of Gourmet magazine.... dated 1976. > > > > Bavarois Turinoise (Chestnut Bavarian) > > > > In a small dish sprinkle 1 1/2 Tablespoons of plain gelatin over 1/3 cup > > cold water to soften for five minutes. In a mixing bowl combine 4 egg > > yolks with 1 cup of sugar and beat the mixture until it forms a ribbon > > when the beater is lifted. Add 1 cup of scalded milk in a stream, > > stirring, transfer the custard to a heavy saucepan, and cook it over > > moderate heat, stirring until it thickens and coats the spoon. Do not > > let the custard come to a simmer. Remove the pan from the heat, stir in > > the gelatin and 1 teaspoon of vanilla, and stir the custard until the > > gelatin is completely dissolved. Add 1 cup of chestnut puree and 1/2 > > ounce of semisweet chocolate, melted (it helps to melt the chocolate in > > a double boiler ahead of time) and stir the custard until it is smooth. > > Strain the custard into a bowl and let it cool, stirring occaisonally, > > until it is thick but do not let it set. > > In a chilled bowl beat 1 1/2 cups heavy cream until it thickens, add 3 > > Tablespoons of brandy or dark run and continue to beat the cream until > > it holds soft peaks. Stir one fourth of the whipped cream into the > > chestnut mixture and fold in the remaining cream gently but thoroughly. > > Rinse a 4 cup ornamental mold with cold water and oil it lightly with > > sweet almond oil. Pour the Bavarian cream mixture into the mold, rap > > the mold lightly on a hard surface to fill any spaces and chill > > overnight. Run a sharp knife around the edge of the mold and dip the > > mold in hot water briefly. Invert a chilled serving dish over the mold > > and invert the Bavarian cream onto the dish. Pipe whipped cream > > flavored with with brandy or dark rum and sweetned around the Barvarina > > and garnish the dish with glaceed chestnuts. Sprinkle the Bavarian > > cream with grated chocolate and serve it with chocolate sauce. Serves 8 > > > > Chocolate Sauce: > > > > In the top of a double boiler set over hot water melt 8 ounces semisweet > > chocolate, cut into small pieces, with 1/2 cup of strong coffee. Keep > > the sauce warm over hot water until serving time. If the sauce becomes > > too thick, add a little coffee, water or Cognac. Makes 1 1/2 cups. > > > > This is the sort of recipe that I get all ingredients ready (and melted > > if necessary) before going to work on it. > > Personally, this is so rich, I make the Bavarian (we are having it > > tomorrow night; it is chilling as I type) and just shave chocolate over > > it. Sauce seems not necessary......truly! > > > > (This would make a super New Year's Eve dessert as well) > > > > for those waiting for the lasagne recipe, please be patient; my family > > has forbidden me to type it until after the first of the year! LOL > > > > Warm Wishes to all for a Happy, healthy and peaceful holiday! (And a > > Happy first Birthday to Beth; having fond memories of last year as I can > > sleep tonight! <G>) > > > > Suze > > -- > > Suze at Llawen Cavaliers > > "...I have seen that in any great undertaking it is not enough for a man > > to depend simply upon himself." -Isna Ia-wica > > "Thought comes before speech" Luther Standing Bear > > > > ========================================================= > > "Magic Commands": > > to stop receiving mail for awhile, click here and send the email: > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > > to start it up gain click here: > > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > > > E-mail [EMAIL PROTECTED] for assistance. > > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. > > -- > http://www.FlyingColorsCavaliers.com > > ========================================================= > "Magic Commands": > to stop receiving mail for awhile, click here and send the email: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > to start it up gain click here: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > E-mail [EMAIL PROTECTED] for assistance. > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. -- Suze at Llawen Cavaliers "...I have seen that in any great undertaking it is not enough for a man to depend simply upon himself." -Isna Ia-wica "Thought comes before speech" Luther Standing Bear ========================================================= "Magic Commands": to stop receiving mail for awhile, click here and send the email: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL to start it up gain click here: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL E-mail [EMAIL PROTECTED] for assistance. Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html All e-mail sent through CKCS-L is Copyright 1999 by its original author.
