From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
- Lady fingers (about 14)
- 2 envelopes unflavored gelatin
- 1/4 cup cold water
- 8 egg yolks
- 1 cup sugar
- 2 cups milk
- 2-inch piece vanilla bean
- 1/4 cup Cointreau
- 2 cups whipping cream
TO PREPARE:
Line 2 (1-quart) molds or souffle dishes with lady finger halves, covering bottom first, then standing them up around sides of mold. Soften gelatin in cold water. Combine egg yolks and sugar; beat well. Scald milk with vanilla bean; pour slowly over egg yolk mixture, stirring constantly. Cook over boiling water, stirring constantly, until custard is smooth and thick. Remove vanilla bean. Add softened gelatin and continue stirring until gelatin is completely dissolved. Strain through wire strainer and let cool, stirring occasionally to prevent a film from forming. When cool, add Cointreau. Whip cream and fold in carefully. Pour into prepared molds; chill at least 2 hours. Unmold onto serving platter and serve with Raspberry Sauce.
INGREDIENTS for Raspberry Sauce:
- 1/2 cup Cointreau
- 1 package (10 – 12 ounces) frozen raspberries
- 1 cup whipping cream
- 2 Tablespoons sugar
TO PREPARE Raspberry Sauce:
Add Cointreau to frozen raspberries; let thaw. Drain, reserving juice. Whip cream, fold in sugar and raspberries. Thin with a little reserved juice. Sauce may be served immediately or refrigerated until serving time. Serve in sauce boat with ladle, to be spooned over individual servings of Bavarian Creme.
YIELD: 2 cups
SERVES: 8 - 10
