Title: Bavarian cream
 Categories: Desserts, Dairy
      Yield: 6 Servings
 
      1    Envelope unflavored gelatin
      2 tb Cold water
      2    Egg yolks
    1/2 c  Sugar
      1 ds Salt
      1 c  Milk
      1 ts Vanilla
      1 c  Heavy cream, or 2 cups
           -whipped topping
 
  Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the
  top of a double boiler. Beat until light. Add milk. Cook over boiling
  water, stirring constantly, until mixture is thick & smooth. Add
  softened gelatin, dissolve. Add vanilla. Cool until thick, stirring
  often. Whip cream until it is very thick, but not stiff, fold into
  the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold
  water, chill until set. Unmold, serve with chocolate sauce. Makes 6
  servings.
  
  My Notes: I added an extra egg yolk, & about half a pint of red
  raspberries to the milk mixture to make sure it would thicken. I
  didn't have heavy cream, so I used a cup of lite sour cream.
  
  From: A & P Cookbook & Shopping Guide Shared