White Chocolate Bavarian Creme with Strawberry Glace
Fold whipped cream into the custard to create a light-as-air white chocolate bavarian cream filling. Serve with a simple four-ingredient strawberry glaze recipe and your dessert masterpiece is complete.
In a medium saucepan combine 1/2 cup sugar and the gelatin. Stir in the milk and egg yolks. Cook and stir over medium heat until mixture thickens slightly and gelatin dissolves. Stir in chopped white baking bar just until melted. Remove saucepan from the heat. Pour the gelatin mixture into a large mixing bowl. Chill about 1 hour or until gelatin mixture is the consistency of corn syrup, stirring occasionally. Remove gelatin mixture from the refrigerator. Beat whipping cream until soft peaks form (tips curl); fold whipped cream into the gelatin mixture. Set aside (do not chill).
Remove stems from strawberries. In a blender container or food processor bowl combine strawberries and water. Cover and blend or process until smooth. If necessary, add enough additional water to equal 1 cup. In a medium saucepan combine 1/2 cup sugar and the cornstarch. Stir in pureed strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cool for 10 minutes without stirring.
Divide strawberry mixture evenly among six ungreased 6-ounce custard cups. Carefully spoon the whipped cream mixture evenly onto the glaze in custard cups. Cover and chill for 4 to 24 hours or until firm.
To serve, loosen sides of gelatin mixture from custard cups with a narrow spatula. Unmold each custard cup onto the center of a dessert plate. For garnish, top each with a strawberry fan. Makes 6 servings.