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Print this Recipe    Ribbon Bavarian

Pastel Ribbon Bavarian

1 envelope unflavoured gelatin
1/4 cup sugar
3/4 cup water
4 slighly beaten egg yolks
4 egg whites
1 1/2 cups whipping cream
1 1/2 cups frozen loose pack unsweetened red raspberries, thawed and pureed
(about 3/4 cup puree)
1 cup frozen loose pack unsweetened peaches, thawed and pureed
(about 1/2 cup puree)
2 tablespoons lime juice
Few drops green food colouring (optional)

In medium saucepan combine gelatin and sugar; stir in water and
egg yolks. Cook and stir till gelatin is dissolved and thickened.
Cool to room temperature. Beat egg whites till stiff peaks form
(tips stand straight). Fold in gelatin mixture. Beat the 1 1/2
cups whipping cream till soft peaks form; do not overbeat. Fold
into gelatin mixture. Divide mixture into 3 equal portions (about
2 cups each). Lightly fold pureed raspberries into one portion,
the pureed peaches into another portion, and the lime juice and
green food colouring, if desired, into the remaining portion.

Pour lime mixture into a 6 1/2 or 7 cup glass bowl. Carefully
spoon peach layer atop lime mixture. Then, carefully spoon berry
layer atop. Cover and chill for at least 4 to 6 hours or till
firm.

To serve, spoon whipped cream into a pastry bag filled with a
decorative tip; pipe atop the chilled mixture and garnish with
cookies (the rolled kind that look like little tubes).

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