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Butterscotch Bavarian Cream: Submitted by: Modern Priscilla Needlecraft | Date Added: 27 Dec 2009
Listed in: Desserts Ingredients

Butterscotch Parfait Mixture (see recipe)
1-1/2 tablespoons gelatine
3 tablespoons cold water

Cooking Instructions

Instead of freezing Butterscotch Parfait, add the gelatine, soaked in the cold water and dissolved over hot water, before adding the egg whites. Chill in fancy molds and turn out and serve. Recipe makes eight servings.

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