Sherry Bavarois

• For: 6 to 8 servings
• Time: 90 minutes

Sherry sauce:
6 tbsp sherry
A few tbsps water
6 tbsps sugar

Preparation:

1. Put the raisins to soak in the sherry and put the natural jell-o in water.
2. Mix the egg yolks with 6 tbsps of sugar and the sherry.
3. When it is very foamy add the raisins.
4. Cook in a double sauce pan stirring continuously. While stirring add the natural jell-o and wait till it thickens a little.
5. Cool off in a container with water and ice stirring every once in a while.
6. Mix the stiffened egg whites with the rest of the sugar and when the sherry cream is cold mix it all together carefully.
7. Butter the mold with seed oil and fill with the mix. Put into the freezer for 8 hours.
8. To remove from mold place it in boiling water for a little and place it in a tray.
9. Decorate it with skimmed milk with a decorating cloth.
10. Accompany with sherry sauce.

Sherry sauce

1. Put the sugar with just enough water to cover the sugar into a pot.
2. Stir until the sugar dissolves and becomes light syrup.
3. Add the sherry.
4. This sauce can be served warm or cold.