UCLBS Recipes

Sue's Yogurt Bavarian

8-10 ounces of pear juice
Bring the pear juice to a boil and reduce until 2 Tablespoons remain. Watch carefully as once it is almost reduced the juice can burn easily.

2 Tablespoons (2 envelopes) gelatin
1/2 cup water
4 egg yolks
1/2 cup honey
2 Tablespoons reduced pear juice
1 teaspoon vanilla
1 1/2 cup yogourt
1 cup creme freche (yogourt made with whipping cream)

Sprinkle the gelatin over the water, let soften and then heat to dissolve.
Beat the egg yolks and the honey until thick and light.
Add the pear juice. (If you are concerned about using raw eggs you may heat the egg mixture using a double boiler; I don't.)
Add the vanilla and yogourt and then stir in the gelatin.
Beat the creme freche until it is stiff and fold into the yogourt mixture.

Pour mixture on top of the Date Cake.
Chill for at least 1 hour.

To serve: decorate the top with fruit and remove the sides of the spring form pan.