Strawberry Bavarian Cream Recipe

1 env. unflavored gelatin
6 tbsp sugar
1/8 tsp salt
2 eggs, separated
1/4 c. water
1 pkg (10 oz) frozen sliced strawberries, thawed
1 tsp grated lemon rind
1 tbsp plus 2 tsp fresh lemon juice
Red food coloring
1 c. whipping cream
Fresh strawberries

In top of double boiler mix thoroughly the gelatin, 4 tbsp of the sugar, and salt.

Beat the yolks with the water and add to the falatin mix. Add the strawberries. Cook over boiling water, stirring constantly, until gelatin is thoroughly dissolved and mixture coats a metal spoon, about 8 min.

Remove from heat and add lemon rind and juice. Pour into a dish and chill to the consistency of unbeaten egg whites. Stir in a few drops of coloring.

Beat egg whites till stiff and beat in two tbsp sugar. Fold gelatin mix into egg whites.

Whip the cream stiff and fold into the mixture. Pour into a 5-cup mold. Chill until firm, or overnight.

If strawberries are in season, use for garnish.