Apricot Bavarian Cream Recipes

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.

Steps:

• In a large bowl, combine baking mix and orange zest. Stir in cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1-1/4-in.-wide and 1/4-in.-deep indentation in the center of each biscuit. , In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar. , Bake at 400° for 10-15 minutes or until golden brown. Serve warm.