Bavarian Creams

Bavaroise

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Cream
  • ½ Pint of Gelatine, or ½ Box
  • A Gill of Cold Water
  • ½ Cupful of Sugar
  • The Yolks of 4 Eggs
  • A Tablespoonful of Vanilla, or Rum

Method

First of all, in making all Bavarian Creams, follow implicitly the general directions given for making Cream Desserts, viz: soaking the gelatine, and, before whipping the Cream, cool it for at least an hour on the ice. Then put one pint of fresh Cream or Milk in a farina boiler, and add the sugar, and bring it to a boil. As it boils, pour in the gelatine which has been combined with a quarter cup of cold water. Stir constantly till the latter is well dissolved and blended, and set aside to cool. Beat the yolks of the eggs to a cream, and stir them in the cold Cream, blending and beating vigorously. Then add the Vanilla or Rum, and set it away on the ice. When the Boiled Cream is quite cold and has begun to thicken, stir it till perfectly smooth, and then stir in the Whipped Cream with a few light strokes. Have ready a mold, well rinsed, and fill with the Cream. Set it away to cool, and when quite firm turn out, and serve with Plain or Whipped Cream.

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