Caramel Bavarian Cream Recipe 2

Soak the gelatine in the cold water.

Cook the sugar to caramel; add the boiling water and let simmer to a syrup; add the softened gelatine and the nuts; set into ice water and stir until beginning to set; fold in the cream, beaten firm.

When the mixture will hold its shape, turn into a mold.

For a more elaborate dish, line the mold with ladyfingers.

When unmolded decorate with a cup of cream, beaten stiff, and slices of candied cherries.

Set the cream in place with pastry bag and star tube.