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Ribbon Bavarian

Ribbon Bavarian is built on Sugar, Water, Whipping Cream, and Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 3/4 cup
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   In medium saucepan combine gelatin and sugar; stir in water and egg yolks. Cook and stir till gelatin is dissolved and thickened.

2. 2

   Cool to room temperature.

3. 3

   Beat egg whites till stiff peaks form (tips stand straight).

4. 4

   Fold in gelatin mixture.

5. 5

   Beat the 1 1/2 cups whipping cream till soft peaks form; do not overbeat.

6. 6

   Fold into gelatin mixture.

7. 7

   Divide mixture into 3 equal portions (about

8. 8

   Lightly fold pureed raspberries into one portion, the pureed peaches into another portion, and the lime juice and green food colouring, if desired, into the remaining portion.

9. 9

   Pour lime mixture into a 6 1/2 or 7 cup glass bowl.

10. 10

    Carefully spoon peach layer atop lime mixture.

11. 11

    Then, carefully spoon berry layer atop.

12. 12

    Cover and chill for at least 4 to 6 hours or till firm.

13. 13

    To serve, spoon whipped cream into a pastry bag filled with a decorative tip; pipe atop the chilled mixture and garnish with cookies (the rolled kind that look like little tubes).