Rainbow Bavarian Cream

Dissolve the red gelatin in 1 cup of cold milk

Let it sit for 25 minutes

In a separate bowl, beat 4 egg yolks with 4 tablespoons of sugar and add 1 cup of warm milk

Add the dissolved red gelatin and mix well

Heat the mixture over low heat, whisking constantly, until it thickens

Remove from heat and let cool

Beat 4 egg whites until frothy and add 4 tablespoons of sugar

Beat until stiff peaks form

Gently fold the egg whites into the cooled cream mixture

Pour the mixture into a wet mold and refrigerate for 3 hours

Repeat the process with the green gelatin and remaining ingredients

Pour the second layer over the first and refrigerate until firm

Serve chilled.