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Peach Bavarian Cream with Almond Sauce - 1999

2 envelopes unflavoured gelatin 4 Tbsp. cold water 2 egg yolks 1 whole egg 1/2 cup sugar 1/4 tsp. salt 2 cups scalded milk 2 cups mashed peaches 1 cup whipping cream Soften gelatin in cold water. Combine egg yolks, egg, sugar and salt in top of double boiler, stir with a wooden spoon until smooth and creamy. Gradually add hot milk, stirring vigorously. Cook over lightly boiling water, stirring constantly until thick and smooth. Add softened gelatin, stirring until gelatin is thoroughly dissolved. Remove from heat and pour into a bowl. Cool, stirring occasionally to prevent a crust from forming. When partially set, whip cream, add peaches and fold into mixture. Pour into a slightly oiled mould or serving dish. Chill at least 4 hours before serving. Serve with sauce.Yield 6-8 servings. Almond Sauce: 2 egg yolks 2 Tbsp. sugar Pinch of salt 1 cup scalded milk 1/2 tsp. almond Flavouring Beat yolks slightly, stir in sugar and salt, blending well. Slowly stir in the scalded milk. Pour mixture into top part of double boiler, cook over boiling water, stirring constantly until mixture is thickened and will coat a spoon. Remove from heat and cool. Add almond flavouring. Submitted by Maureen Cudmore, P.E.I.

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