Boysenberry Bavarian Cream Recipe

• 1 1/4 c. Lowfat milk
• 2/3 c. Granulated sugar
• 4 x Egg yolks
• 1 pch Salt
• 1 Tbsp. Unflavored gelatin
• 2 Tbsp. Water
• 1 1/2 tsp Vanilla
• 1 c. Whipping cream
• 2 c. Fresh Boysenberries, or possibly 1 10-ounce package frzn Boysenberries Boysenberries and mint to garnish

1. In a saucepan, combine lowfat milk with 1/3 c. of the sugar; heat till scalding.
2. In a bowl, beat egg yolks with remaining sugar and salt.
3. Slowly whisk warm lowfat milk into the egg mix.
4. Return to saucepan and cook over medium-low heat, whisking constantly, till custard thickens sufficient to coat a wooden spoon.
5. Don't let mix boil or possibly it will curdle.
6. Sprinkle gelatin over water to soften; stir into warm custard and remove from heat.
7. Add in vanilla and strain sauce through a fine sieve.
8. Cold custard by setting pan in a larger container filled with ice cubes.
9. Stir occasionally till sauce starts to thicken and become syrupy.
10. Whip cream till stiff.
11. Puree Boysenberries in a food processor or possibly blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side).
12. Fold whipped cream into custard, then mix in pureed strained Boysenberries.
13. Rinse a 6-c. mould with cool water.
14. Pour in custard mix and cover with plastic wrap.
15. Chill till hard, about 4 hrs or possibly overnight.
16. To serve, dip mould briefly in hot water, dry off and place serving plate over top.
17. Quickly invert and turn out onto serving plate.
18. Trim with fresh berries or possibly mint leaves.

milk, sugar, egg yolks, salt, unflavored gelatin, water, vanilla, whipping cream, fresh boysenberries

Taken from cookeatshare.com/recipes/boysenberry-bavarian-cream-89808 (may not work)