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Recipe Name: Pastel Ribbon Bavarian Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 Envelope unflavoured gelatin
1/4 Cup(s) Sugar
3/4 Cup(s) Water
4 Slighly beaten egg yolks
4 Egg whites
1 1/2 Cup(s) Whipping cream
1 1/2 Cup(s) Frozen loose pack
unsweetened red
raspberries thawed and
pureed about 3/4 cup
unsweetened peaches
thawed and pureed about
1/2 cup puree
2 Tablespoon(s) Lime juice
3 Green food colouring
optional more or less
This recipe calls for frozen fruit but I don't see why you
couldn'tsubstitute fresh, especially since it'll be in season.In medium
saucepan combine gelatin and sugar; stir in water and eggyolks. Cook
and stir till gelatin is dissolved and thickened. Cool toroom
temperature. Beat egg whites till stiff peaks form (tips
standstraight). Fold in gelatin mixture. Beat the 1 1/2 cups whipping
creamtill soft peaks form; do not overbeat. Fold into gelatin mixture.
Dividemixture into 3 equal portions (about 2 cups each). Lightly fold
pureedraspberries into one portion, the pureed peaches into another
portion,and the lime juice and green food colouring, if desired, into
theremaining portion.Pour lime mixture into a 6 1/2 or 7 cup glass
bowl. Carefully spoonpeach 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
decorativetip; pipe atop the chilled mixture and garnish with cookies
(the rolledkind that look like little tubes).REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom archives. Downloaded from
Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 93
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 20.5mg
Sodium: 96.6mg
Potassium: 152.3mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 7.5g
Protein: 2g

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