Cherry Bavarian Cream
| Yield: | 6 Servings |
| Categories: |
| 6 | Egg yolks | |
| 1/2 | c | Sugar |
| 2 | c | Warm milk (115 to 120 degrees) |
| 1 | tb | Vanilla extract |
| 2 | Envelopes unflavored gelatin | |
| 1/4 | c | Cold water |
| 1 | c | Heavy cream; whipped |
| 2 | c | Pitted tart red or bing cherries |
| Red food coloring; if desired |
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