4572 Cream Bavarois Mixture

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together in a pan, 500 g (1 lb 2 oz) caster sugar and 16 egg yolks and moisten with 1 litre ( pt or U.S. cups) boiling milk in which a vanilla pod has previously been infused. Add 25 g (1 oz) soaked and drained gelatine, place on the stove and cook it gently until the mixture coats the spoon but without it coming to the boil.

Pass through a fine strainer into a basin and allow to cool stirring from time to time. When the mixture starts to thicken, mix in 1 litre ( pt or U.S. cups) whipped cream, 100 g ( oz) caster sugar and 25 g (1 oz) vanilla sugar.

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