Title: Raspberry bavarian cream
 Categories: Pudding, Raspberry, Canadian
      Yield: 1 Servings
 
  1 1/4 c  Milk
    2/3 c  Granulated sugar
      4    Egg yolks
      1 pn Salt
      1 tb Unflavored gelatin
      2 tb Water
  1 1/2 ts Vanilla
      1 c  Whipping cream
      2 c  Fresh raspberries; or 1
           -10-oz package frozen
           -raspberries
           Raspberries and mint to
           -garnish
 
  In a saucepan, combine milk with 1/3 cup of the sugar; heat until
  scalding. In a bowl, beat egg yolks with remaining sugar and salt.
  Slowly whisk hot milk into the egg mixture. Return to saucepan and
  cook over medium-low heat, whisking constantly, until custard
  thickens enough to coat a wooden spoon. Do not let mixture boil or it
  will curdle.
  
  Sprinkle gelatin over water to soften; stir into hot custard and
  remove from heat. Add vanilla and strain sauce through a fine sieve.
  Cool custard by setting pan in a larger container filled with ice
  cubes. Stir occasionally until sauce starts to thicken and become
  syrupy.
  
  Whip cream until stiff. Puree raspberries in a food processor or
  blender and then strain through a sieve to remove seeds (use spoon to
  press juice through sieve and a rubber spatula to help remove it from
  the other side). Fold whipped cream into custard, then fold in pureed
  strained raspberries.
  
  Rinse a 6-cup mould with cold water. Pour in custard mixture and
  cover with plastic wrap. Refrigerate until firm, about 4 hours or
  overnight. To serve, dip mould briefly in warm water, dry off and
  place serving plate over top. Quickly invert and turn out onto
  serving plate. Trim with fresh berries or mint leaves.
  
  From: Karen Haigh - Originally from: A Taste of Quebec by Julian
  Armstrong
  
  Busted and entered for you