Bavarian Cream

Ingredients

• three-quarters of an ounce of gelatine
• liqueur-glass of brandy or sherry
• a few drops of vanilla essence
• one ounce of cocoa powder
• a pint of boiling milk
• two ounces of sugar
• the strained yolks of eight eggs
• an ounce of dissolved gelatine
• a coffee-cupful of whipped cream

Method

1. 1

   Melt gelatine with brandy and vanilla, strain until clear, and cool.

2. 2

   Stir cocoa powder into boiling milk with sugar, strain, and cool.

3. 3

   Mix in yolks and dissolved gelatine, then fold in whipped cream.

4. 4

   Layer in a mould with jelly and cream until filled.

5. 5

   Chill for an hour before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 210. The excerpt below is the record exactly as published.

three-quarters of an ounce of gelatine in a stew-pan over the fire, with half a ^Bavarian cream with ^^^^^^ ^f ^^^^^^ ^ ^-^^ ^f ^^^^^^^ ^ liqueur-glass of brandy or sherry, and MENU FOR A PARTY OF EIGHT. 375 a few drops of vanilla essence ; strain it through a tamis cloth, till clear, and set it to get cool. Take one ounce of cocoa powder, and stir it into a pint of boiling milk, adding two ounces of sugar ; when thoroughly mixed, strain the milk through a piece of muslin. Let it get quite cold, and then add to it the strained yolks of eight eggs, making therewith a rich custard. Set the custard upon ice, having stirred an ounce of dissolved gelatine into it, and when it begins to set, add a coffee-cupful of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.