> Strawberry-Chocolate Bavarian Cream 1 (10 ounce) package frozen sliced strawberries, thawed* 2 envelopes unflavored gelatine 1/2 cup granulated sugar 1 cup semisweet chocolate chips 2 1/4 cups milk, divided 1 teaspoon vanilla extract 1 cup heavy or whipping cream Strawberry Cream (recipe below) Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside. Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream. Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon. Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream. * You may substitute 1 cup sweetened sliced fresh strawberries for the frozen. Strawberry Cream 1 cup heavy or whipping cream 1 teaspoon vanilla extract 1/2 cup strawberry puree (reserved from above recipe) 2 or 3 drops red food coloring Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.