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2 envelopes unflavored Knox gelatine
2 tbsp. water
1 tbsp. pure vanilla
1/2 cup hot milk
1/2 cup sugar
3 pasteurized egg yolks
1 cup heavy cream
1 1/2 cups crushed ice
1 (10 oz) pkg frozen strawberries, thawed

In a blender, combine gelatine, water, vanilla and milk. Process for 30 seconds; add sugar and egg yolks and process until smooth (20 seconds).

Add cream and ice. Process until smooth, stopping to scrape down sides.

Pour mixture into a serving bowl or mold. Refrigerate until mixture begins to gel (about 30 minutes).

In blender container, process thawed strawberries (with syrup) until pureed.

Unmold gelatine by rinsing bowl for 10 seconds under boiling water. Use the strawberries as a sauce over the Bavarian Cream.

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