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With Oktoberfest just around the corner, who doesn't want to make the the best out of the celebration? Here's what that can make an Oktoberfest birthday celebration a real blast. Try this cool recipe - Strawberry Bavarian Cream Recipe. I am sure there's no better way to strike your guest with shrieking surprise .

Ingredients:
1 env. unflavored gelatin
6 table spoon sugar
1/8 tea spoon salt
2 eggs, large size
1/4 c. water
1o oz frozen sliced strawberries, properly thawed
1 teaspoon lemon rind, grated
1 table spoon + 1.5 tea spoon fresh lemon juice
1 c. whipping cream
Fresh strawberries
Red food coloring


Direction:

Step - 1: Take the gelatin, 4 tbsp of the sugar, and the whole salt in double boiler and mix thoroughly

Step - 2: Beat the egg yolks with the water and add to the mixture. Add the strawberries.

Step - 3: Cook the whole mixture over boiling water and stir it constantly, until the gelatin is thoroughly dissolved and mixture becomes thick - about 10 minutes. Stop boiling if the mixture coats a metal spoon.

Step - 4: After removing it from the heat add lemon rind and juice. Pour into a bowl and stir in a few drops of coloring.

Step - 5: Let it chill until it becomes consistent of an unbeaten egg white.

Step - 6: Beat egg whites till stiff and beat in two table spoon sugar. Fold gelatin mix into egg whites.

Step - 7: Whip the cream stiff; fold into the mixture.

Step - 8: Pour into a 5-cup mold and chill it overnight.

Step - 9: Use the strawberries for garnishing before serving.



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Ingredients:

• 5 egg yolks

• Double cream milk – 1 ½ cup

• Condensed milk – 1 large can

• Sugar – ¾ cup

• Whole Coffee Bean – 1 1/2 cups

• Vanilla Extract -- ¼ teaspoon full

• Finely Ground Coffee -- ¼ teaspoon full.

• A pinch of Salt

Direction:

• Mix thoroughly the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan and heat it until it is quite warm and steamy .... don't boil. Once the mixture is warm, remove from the heat, cover it and let steep at room temperature for an hour.

• Now pour the remaining 1 cup of cream into a medium size bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls and keep aside.

• Put the milk and coffee mixture to heat again on medium heat, until again hot and steamy ... don't boil. In a separate bowl, whisk the egg yolks together and pour the heated milk and coffee mixture into the egg yolks slowly, whisking it constantly. Scrape the warmed egg yolks back into the saucepan.

• Stir the mixture constantly for 10 minutes over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

• Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible and discard the beans then. Mix in the vanilla and finely ground coffee, and stir it till it cools down.

• Chill the mixture thoroughly in the refrigerator, then freeze it.