Preparation:
Combine gelatin and cold water in a 1 1/2 quart saucepan. Stir in syrup, milk and egg yolks and cook over a low flame until gelatin dissolves and mixture bubbles. Stir in food coloring. Chill until partially set (consistency of unbeaten egg whites). Whip whipping cream to soft peaks. Fold egg whites into gelatin mixture. Fold in whipped cream. Turn mixture into a 4 cup mold. Refrigerate 6 to 24 hours. Thaw, drain and reserve syrup from frozen raspberries. Combine reserved syrup, sugar, and cornstarch in a small pan. Cook over a medium flame until thickened and bubbly. Stir in raspberries. Chill. Unmold Bavarian onto serving plate. Top with raspberry sauce. |
