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 ~~~~~Cream's~~~~~

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PostSubject: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:18 pm

Bavarian Cream


2 teaspoons gelatin

1/4 cup water

3/4 cup sugar

5 eggs

1 tablespoon vanilla

Pinch of salt



Dissolve the gelatin in hot water

Beat the yolks of the eggs; add sugar, vanilla and pinch of salt

Turn into a double boiler and cook until the mixture thickens

Add the dissolved gelatin and remove from the flame to cool

Beat the whites stiff and add to the mixture

Turn into a mold, chill and set on ice

Serve with whipped creamAny flavoring may be substituted for the vanilla
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:18 pm

Light and Airy Coffee Cream




2 pkgs unflavored gelatin

1/2 cup water

3 eggs

3/4 cup granulated sugar

4 tbsp instant coffee granules, regular or espresso

1 cup whipping cream

2 tbsp cognac or brandy, optional

1 tsp vanilla

Grated chocolate, for garnish



Soften gelatin in water

Melt in a saucepan over hot water until completely dissolved



In a blender or food processor, beat eggs until very light and frothy

Add sugar and coffee granules

Continue beating at medium speed until mixture is thick and creamy



Beat cream until stiff peaks form

Add dissolved gelatin, folding it in with long, gentle strokes

Add cognac or brandy, if used, and vanilla



Fold cream mixture into egg mixture on low speed until well blended



Turn mixture into small individual serving cups or molds

Refrigerate

Chill for 2 to 3 hours or until set

Garnish with grated chocolate

Serve



Good with fresh raspberries or strawberries or small almond cookies



Calories 283

Protein 6g

Carbs 27g

Sodium 51mg

Fat 17g

Cholesterol 165mg
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:18 pm

Chocolate Bavarian Cream


1 tbs granulated gelatin (unflavored)

1/4 c cold water

2 sq Hershey’s baking chocolate

1 c granulated sugar

Few grains salt

1/2 c hot milk

1 tsp vanilla

2 c heavy cream, whipped

About 24 arrowroot wafers or lady fingers



Soak gelatin in the cold water

Melt the baking chocolate in a double boiler over simmering water

Add the sugar, salt and hot milk, and blend

Add the gelatin to the hot mixture

Cool the chocolate mixture

Then beat mixture until spongy and light about 2 minutes

And add the vanilla

Fold in the whipped cream

Line the bottom of sides of a fancy mold with round arrowroot wafers or ladyfingers

(Substitute strips of sponge cake for wafers, if desired)

Pour in cream mixture

Mold and chill

Garnish with sweetened whipped cream

Yield 12 servings
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:19 pm

Crimson Devonshire Cream




1 tsp unflavored gelatin

3/4 cup cold water

1 cup heavy whipping cream

1/2 cup sugar

1-1/2 tsp vanilla extract

1 cup (8oz) sour cream



Crimson Sauce

2-1/4 cups fresh or frozen cranberries, divided

1-1/3 cups water

1/4 cup orange juice

4 tsp grated orange peel

3/4 cup sugar



In a saucepan, soften gelatin in water, heat over low until gelatin dissolves

Cool

In a mixing bowl, beat cream, sugar and vanilla until soft peaks form

Combine the gelatin mixture and sour cream, mix well

Gently whisk into the cream mixture



Pour into small bowls or parfait glasses

Refrigerate until set, about 1 hour



For sauce, combine 1-1/2 cups cranberries, water, orange juice and peel in a saucepan, bring to a boil

Reduce heat, simmer, uncovered, for 15 minutes

Sieve sauce, discarding skins

Return sauce to pan, add sugar and remaining cranberries

Cook over medium heat until berries pop

About 8 minutes

Chill

Spoon over each serving

Yield 8 servings
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:19 pm

Eggnog Bavarian Cream




3 envelopes unflavored gelatin

1/4 cup light brown sugar, firmly packed

1 cup boiling water

1 cup ice water

1/4 tsp nutmeg

1 tsp rum extract

2 cups dairy eggnog

3 drops yellow food color

Red Candied Cherries

Angelica



Whipped Cream

1/2 cup heavy cream, whipped

1 tsp confectioner’s sugar

1/4 tsp nutmeg



Combine gelatin and brown sugar in large bowl of electric mixer, blending well

Add boiling water, stir until gelatin is dissolved

Stir in ice water, nutmeg and rum extract

Refrigerate until thick enough to mound slightly when dropped from spoon about 20 minutes

At medium speed, beat until light and fluffy

Gradually add eggnog, beating constantly

Beat in food color

Pour into 1 quart mold

Refrigerate until firm 3 to 4 hours

To unmold

Run a small spatula around edge of mold

Invert over platter, shake gently to release

If necessary place a hot, damp dishcloth over inverted mold, and shake again to release

Decorate with candied cherries and slivered angelica, and serve with whipped cream



Whipped Cream

In small bowl, whip cream with confectioner’s sugar and nutmeg just until stiff

Makes 6 servings
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:19 pm

Pear Mocha Cream




1 can (1 pound, 13 oz)

1/4 cup sugar

1/4 tsp salt

3 tbsp cornstarch

3 cups milk

3 eggs

2 tbsp instant coffee

4 squares, semi sweet chocolate

1 cup miniature marshmallows

2 tbsp water

Shaved chocolate



Drain pears, reserving 1 cup syrup

Mix next 3 ingredients in saucepan

Add pear syrup and milk

Cook, stirring, until slightly thickened

Let bubble a few minutes

Beat eggs until frothy

Stir in small amount of pudding mixture

Add to mixture in saucepan and cook, stirring 2 to 3 minutes

Add coffee and chocolate and stir until chocolate is melted

Cool chill and put in serving dish

Heat marshmallows and water, stirring until blended

Put pears, cut side down on pudding

Pressing in gently

Put marshmallows sauce over top and sprinkle with shaved chocolateMake 6 to 8 servings
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:19 pm

Swedish Creme




2 cups heavy whipping cream

1 cup plus 2 tsp sugar, divided

1 envelope unflavored gelatin

1 tsp vanilla extract

1 tsp almond extract

2 cups (16oz) sour cream

1 cup fresh or frozen raspberries crushed



In a saucepan, combine cream and 1 cup sugar

Cook and stir constantly over low heat until thermometer reads 160 and steam rises from pan (do not boil)

Stir in gelatin until dissolved, add extracts

Cool for 10 minutes



Whisk in sour cream

Pour into eight dessert glasses or small bowls, chill at least 1 hour

Before serving

Combine raspberries and remaining sugar, spoon over each serving

Yield 8 servings
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:20 pm

SNOW CREAM


A Dutch oven full of freshly fallen snow

(Beware of the yellow snow 'cause that's where the Huskies go)
1 (13 1/2 oz.) can Milnot
1 egg, beaten into Milnot
1 c. sugar, to taste
1 tsp. vanilla


Mix all together. Serve in dessert dishes. This delicious old-time delicacy must be savored slowly, because of ice crystals in the snow cream.
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PostSubject: Re: ~~~~~Cream's~~~~~   Tue Nov 11, 2008 7:20 pm

Uncooked Spanish Cream




1 tablespoons (1 envelope) unflavored gelatin

1/4 cup cold water

1 cup boiling water

2 eggs separated

2/3 cup (1/2 can or 7 1/2 oz.) Eagle Brand Sweetened Condensed Milk

1/8 teaspoon salt

1/2 teaspoon vanilla extract

Whipped Cream or fruit, if desired



In small-sized mixing bowl, soften gelatin in cold water for 5 minutes. Add boiling water and stir until gelatin dissolves



In large-sized mixing bowl, beat egg yolks until lemon colored. Stir in remaining ingredients except cream or fruit. Stir in gelatin mixture. Place bowl in ice water, stirring often, until a little mixture mounds when dropped from a spoon.

Remove bowl at once from ice water



In small-sized mixing bowl, whip egg whites until they hold soft peaks. Fold into gelatin mixture



Turn into lightly greased 1 1/2 pint mold



Refrigerate until firm 2 to 3 hours



Unmold onto serving dish.

Serve with whipped cream or fruit



Makes 4 servings
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