Bavarian Cream

Ingredients

• 1 pint of plain cream
• 1 pint of double cream
• 10 yolks
• 8 ozs. of sugar
• 1.5 ozs. of gelatin
• vanilla flavor

Method

1. 1

   Soak gelatin in cold water.

2. 2

   Beat double cream firm and drain.

3. 3

   Heat sugar, yolks, and plain cream until thickened but not boiling.

4. 4

   Stir in gelatin, strain, and add flavor.

5. 5

   Stir on ice until it begins to set, then mix with whipped cream.

6. 6

   Fill into cold forms and set on ice.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 80. The excerpt below is the record exactly as published.

pints of double cream to a firm froth. Dis' solve the gelatin on the fire, add to the crushed fruit; stir this mixture on ice till it begins to set, and mix lightly with the whipped cream. Fill into the lined molds and set on ice till firm. Turn from the molds. Serve decorated with whipped cream and some nice ripe berries. The same combination may be used without lining, for large fancy Charlottes, and the case may be built around the cream after it is turned from the mold. (See No. 598.) 68 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. A plainer Charlotte of this kind can be made by adding ripe berries to the Charlotte Russe mixtures Nos. i, 2, or 3 (the strawberries cut in halves or quarters; the raspberries left whole), and filled into the molds as usual. Or, if served in the cases, some sweetened berries may be placed in the bottom, and the case filled with the mixture No. 4, which contains no gelatin. Ripe fresh peaches or apricots, cut in small dice and sweetened, may be substituted for berries, naming them PEACH or APRICOT CHAR- LOTTE. Other combinations may be made by adding crushed macaroons, browned almonds, or other nut meats, to peaches and apricots; or by using other preserved fruits or French fruits glaces, giving the Charlotte the appropriate names. 608.— FROZEN CHARLOTTE RUSSE. Line the Charlotte mold same as for No. 604, and fill with the whipped cream No. 602. Set the Charlottes in the ice cave or freezing box for two hours. To serve : turn from the molds, ice with Fond- ant icing, and decorate with cherries and angelica, or with a bright red jelly. Another way is to decorate with whipped cream in two colors, pink and white, like No. 604. 609.— CHARLOTTE WITH MACAROONS. CHARLOTTE WITH ALMONDS. CHARLOTTE WITH NUTS. CHARLOTTE WITH MERINGUES. PONCE DE LEON CHARLOTTES. Prepare the mixture No. 600. Add two ounces of crushed macaroons, flavor vanilla, fill into forms, and set on ice. Prepare small macaroons, decorate each with royal icing. Unmold the cream, place a border of whipped cream around; set the macaroons around the Charlotte and one on top of the cream, and finish the decoration with more whip- ped cream in fancy design. .Charlottes with almonds, nuts, and meringues may be made in the same manner, using small macaroons, wafers or meringues for side decora- tion. 610.— CHARLOTTE GLACE. Line a dome-shaped meld with a pink colored jelly, as indicated in No. 596. Flavor the jelly maraschino or port wine. After the lining is firmly set, fill with mixture No. 599 or 601, and set on ice till the cream becomes firm. To serve: dip the mold in warm water for a moment, and turn carefully on a shallow dish. De- corate with whipped cream and small macaroons. 611.— CHARLOTTE BELLEVUE. Line the molds with a clear wine jelly. Deco- rate the bottom with a star or any other fancy design of angelica and cherries. Fasten the fruit to the sides by dipping in some jelly. When the lining is set, fill the centre with a pink colored Charlotte Russe or Bavarian Cream, flavored strawberry or maraschino. Set on ice till firm; unmold, and serve in the same manner as Char- lotte Glace No. 610. Another way of making this Charlotte, is to fill some clear wine jelly into the bottom of the mold, decorate with fruit; put in a cake lining, as described in No. 604; fill with the Charlotte mix ture; let set, and serve with the jelly part on top and the sides decorated with whipped cream. 612.— BAVARIAN CREAM. CREMES BAVAROIS. VANILLA BAVARIAN CREAM. CHOCOLATE BAVARIAN CREAM. I pint of plain cream, i pint of double cream, 10 yolks, 8 ozs. of sugar, x)^ ozs. of gelatin, vanilla flavor

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