Bavarian Cream Recipe

• 2 envelopes unflavored Gelatin
• 2 tbsp Water
• 1 tbsp pure Vanilla
• ½ cup hot Milk
• ½ cup Sugar
• 3 pasteurized Egg Yolks
• 1 cup Heavy Cream
• 1½ cups crushed Ice
• 10 oz frozen Strawberries (thawed)

• Blend gelatin, water, vanilla, and milk in a food processor for 30 seconds.
• Add sugar and egg yolks. Blend until smooth.
• Add in cream and ice. Beat again until smooth.
• Transfer into a large bowl and refrigerate for 30 minutes.
• Puree the strawberries in a blender.
• Reverse the refrigerated serving bowl in a small serving dish.
• Pour the strawberry puree over it and serve.