Raspberry Bavarian

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • te

Method

  1. Soften the gelatin in the cold water in the top part of a double boiler. Add the salt. Place the mixture over boiling water and stir until gelatin is dissolved.

  2. In a mixing bowl combine the raspberry purée, the lemon juice and one-quarter cup of the sugar. Stir