A vintage typed recipe card for Bavarian Cream, make this cream with milk or light cream, gelatin, egg yolks, sugar, and salt. Place cream in a mold lined with macaroons or marchiano cherries.
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- 2 cups milk or thin cream
- 1 tablespoons gelatin dissolved in 1/2 cup water
- 2 egg yolks slightly beaten
- 1/2 cup sugar
- dash salt
- maraschino cherries
Scald milk, pour slowly over egg yolks, sugar, and salt.
Return to a double boiler.
Stir until mixture coats spoon.
When cold, add egg whites (beaten stiff) and flavoring.
Line mold with broken macaroons and maraschino cherries.
Place in refrigerator to set and ready to serve.
Serve with whipped cream.