Lingonberry Bavarian Cream

1) Soak the gelatin sheets in cold water (or sprinkle the powdered gelatin over 3 Tbs. of the milk) 5 minutes to soften.

2) Squeeze excess water from the sheets (disregard for powdered gelatin). Melt the gelatin over low heat.

3) Bring the milk to a boil.

4) Beat the egg yolks with 1 dl (scant 1/2 cup) sugar until light and lemon-colored.

5) Whisk in the boiling milk. Stir in the melted gelatin. Refrigerate until syrupy.

6) Combine berries with the remaining sugar.

7) Lightly whip the cream. Fold in the berries.

8) Fold this mixture carefully into the slightly stiffened mixture.

9) Pour the mixture into a rinsed 1 liter (quart) mold. Refrigerate at least 3 hours.

10) Unmold and garnish with whipped cream and fresh lingonberries.