Title: Cherry bavarian cream
 Categories: None
      Yield: 6 Servings
 
      6    Egg yolks
    1/2 c  Sugar
      2 c  Warm milk (115 to 120
           -degrees)
      1 tb Vanilla extract
      2    Envelopes unflavored gelatin
    1/4 c  Cold water
      1 c  Heavy cream; whipped
      2 c  Pitted tart red or bing
           -cherries
           Red food coloring; if
           -desired
 
  In the top of a double boiler, beat egg yolks and sugar with an
  electric mixer for 2 minutes. Gradually add milk and vanilla. Place
  over boiling water. Cook and stir constantly for 6-8 minutes or until
  mixture begins to coat the spoon. Pour into a large bowl, set aside.
  In a small bowl, sprinkle gelatin over water; let stand 2 minutes.
  Stir into egg mixture; tint with food coloring if desired. Set bowl
  over larger bowl filled with ice water. As soon as the cooked mixture
  begins to set up, fold in the cream and cherries. Pour into a 2 qt.
  serving bowl and refrigerate 6 hours or overnight.