Bavarian Cream Bonnet

• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 1/4 teaspoon salt
• 2-1/4 cups milk
• 4 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• 1 green fruit roll-up
• Blueberries, strawberry halves, peach slices and kiwifruit wedges

1. In a large saucepan, combine the sugar, gelatin and salt. Whisk in milk and egg yolks. Let stand for 1 minute. Bring to a boil over medium heat; cook and stir for 12 minutes or until mixture is thick enough to coat a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Transfer to a large bowl; press plastic wrap onto surface. Refrigerate for 1 to 1-1/2 hours or until thickened, but not set.
3. Fold in whipped cream. Transfer to a 9-in. round pan lined with plastic wrap and coated with cooking spray. Cover and refrigerate until firm.
4. Invert onto a serving platter; remove plastic wrap. Cut fruit roll-up into strips with a width equal to the height of the Bavarian cream. Wrap fruit roll strips around bonnet and tie into a bowl. Garish with fruit.

sugar, unflavored gelatin, salt, milk, egg yolks, vanilla, heavy whipping cream, green fruit roll, blueberries

Taken from www.tasteofhome.com/recipes/bavarian-cream-bonnet/ (may not work)