Strawberry-Chocolate Bavarian Cream
- 1 (10 oz.) package frozen sliced strawberries, thawed*
- 2 envelopes unflavored gelatin
- 1/2 C. granulated sugar
- 1 C. semisweet chocolate chips
- 2 1/4 C. milk, divided
- 1 tsp. vanilla extract
- 1 C. heavy or whipping cream
- Strawberry Cream (recipe below)
Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 C.. Stir gelatin into liquid; set aside. Puree or mash berries to equal 1/2 C.. Reserve for use in Strawberry Cream. Combine sugar, chocolate chips and 1/2 C. of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved. Remove from heat; add remaining 1 3/4 C. milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon. Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-C. mold; chill until firm. Unmold and garnish with Strawberry Cream.
1 C. heavy or whipping cream
1 tsp. vanilla extract
1/2 C. strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring
Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and add food coloring.