Blackberry Bavarian
2.5 cups of blackberries
1 envelope enflavored gelatin
2 T cold water
dash of salt
1 T lemon juice
1/2 cup of sugar
1 T Kirschwasser
2 egg whites
1 cup heavy cream
>how to make<
*Wash berries and set aside a few for decoration.
*Put the rest in a food processor and puree.
*Strain the puree and measure it so you have a cup and a quarter.
*Soften the gelatin in the cold water, then dissolve over very low heat.
*Combine berry puree, salt, lemon juice, and a quarter cup of sugar; stir in the hot gelatin, and mix well until the gelatin has dissolved.
*Chill until the mixture begins to thicken; then stir in the liqueur.
*Beat the egg whites until stiff, then beat in the remaining quarter cup of sugar to make a meringue.
*Whip the cream till stiff.
*Fold the egg whites and the whipped cream into the thickened berry-gelatin mixture, then turn into a mold and chill until firm.
*Unmold, and serve garnished with additional blackberries.
-makes 10-
Note: This recipe was adapted from "The Berry Cookbook" by Barbara Fried.
Labels: bavarian cream with blackberry recipe, blackberry bavarian recipe, blackberry dessert recipe