BAVARIAN CREAM                         Servings: 12

1 3/4 c.      whole milk               1/2 c.    white sugar
1   T.        vanilla                  6         egg yolks
1   T.        unflavored gelatin       1/4 c.    cold water
1 1/4 c.      whipping cream

    Oil with a flavorless oil, a 5 qt. ring mold.  Heat milk, sugar
and vanilla to just under boiling.  Whisk egg yolks slightly, and stir
in a small amount of hot milk.  Cook over medium-low heat, stirring
constantly, until mixture is slightly thickened, and coats spoon.  Strain
custard into large bowl.  Sprinkle gelatin over cold water and soften for
a few minutes.  Stir into warm custard, whisking to dissolve.  Cool
custard by setting bowl in a bowl of ice, and stirring.  Whip cream and
fold into cooled custard.  Pour into bold, wrap and chill overnight.
Serve in a pool of fresh berries.