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LIGHT CHOCOLATE BAVAROISE
Also see
CHOCOLATE BAVAROISE
Serves: 6
1 envelop unflavored
gelatin
1 teaspoon cold water
4 ounces sugar
1 cup scalded skim
milk
1 ounce cocoa powder
2 envelops Dream whip or 2 cups Cool whip
4 egg yolks
Dissolve
gelatin in cold water.
In an electric mixer, cream sugar and egg yolks.
Slowly pour the boiling milk over egg mixture while whisking. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the
spoon. Do not boil. Stir in the gelatin and cocoa. Strain into a bowl. Cool
mixture.
Whip the dream whip according to directions, or use Cool Whip.
Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for
2 hours.
Unmold and serve with red fresh fruit and a fresh fruit
coulis.
