Yield: six dessert portions
- 3/4 oz. unflavored gelatin
- 1/4 tsp. salt
- 1 c. + 2 Tbsp. granulated sugar
- 6 each large egg yolks
- 3 3/4 c. whole milk
- 6 each large egg whites
- 3 c. heavy cream, beaten stiff
- 1 Tbsp. vanilla extract
- 1 Tbsp. amaretto liqueur
- 24 oz. frozen raspberries
- 4 oz. granulated sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. Grand Marnier
- 1 bun. fresh mint
- 2 each baskets fresh raspberries
- 1 1/2 c. heavy cream, beaten stiff
- In a double boiler top, combine the gelatin, salt and sugar. Stir in the yolks, then add the milk and mix with a whisk until smooth. Place over boiling water and cook, stirring frequently until the mixture coats the back of a spoon. Remove the mixture and chill in a refrigerator or over an ice bath until the mixture thickens and feels cool to the touch.
- When the mixture is cool, remove from the refrigerator or ice bath. Beat the egg whites on high until they form moist, stiff peaks. Fold them into the yolk mixture. Then fold in the heavy cream, vanilla and amaretto. Ladle into individually sprayed molds. Refrigerate until the mixture is set, at least 1 to 4 hours, or overnight.
- Combine frozen raspberries and sugar in a small saucepan. Bring to a boil.
- Combine cornstarch and Gran Marnier, mixing until a smooth paste forms. Add to the raspberries and stir until the liquid becomes thick. Strain through a sieve to remove seeds. Store covered and refrigerated.
- At service time, dip the mold into hot water for 15 seconds, run a knife around the edge of the mold, and tip the Bavarian cream out onto a service plate. Surround the mold with a pool of raspberry sauce. Top with a rosette of cream and fresh berries and a sprig of mint.