Bavarian Cream

Ingredients

• 1 pint of thick Cream
• sufficient caster sugar to sweeten it
• 1| table-spoonfuls of gelatine
• 3 pints of Cream or milk
• the yolks of eight eggs
• 8 teaspoonfuls of vanilla extract
• 6oz. of sugar
• 1 gill of hot water
• 1 pint of whipped Cream
• the yolk of one egg
• 4oz. of pulverised sugar
• five drops of lemon-essence
• ten drops of vanilla-essence
• 1 table-spoonful of brandy

Method

1. 1

   Whisk the Cream to a froth, remove as it appears, and put in a glass dish.

2. 2

   Dissolve gelatine in warm water, add to the froth, and mix for a quarter of an hour.

3. 3

   Chill for a few hours.

4. 4

   For another method, dissolve gelatine in cold water, add Cream or milk, heat, stir in sugar and egg yolks, then add beaten egg whites with vanilla.

5. 5

   Pour into moulds and chill.

6. 6

   For a third method, dissolve gelatine in milk, add sugar, and whip in Cream and egg whites with flavouring.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 534. The excerpt below is the record exactly as published.

Bavarian Cream. — This Cream is served cold, or is sometimes used to fill a charlotte russe. (1) Take 1 pint of thick Cream, add sufficient caster sugar to sweeten it, and flavour with vanilla or lemon. Whisk the Cream to a froth, which remove as fast as it appears and put in a glass dish. Take 1| table- spopnfuls of gelatine, dissolve it in warm water, and when it has quite dissolved, add it to the froth, and mix for a-quarter- of-an-hour. Put it on the ice or in a very cool place for a few hours, when it will be ready for use. (2) Dissolve |oz. of gelatine in cold water until it has quite disappeared, and then add 3 pints of Cream or milk, and put it into a saircepan. Place the pan on the fire, and stir well until scalding hot ; then remove it from the fire, and put in 3 teacupfuls of caster sugar and the yolks of eight eggs, added a little at a time to the other ingredients, taking care to stir well while doing so. Replace the mixture on the fire, and keep it there till quite hot again. Take it off, and add the whites of the eight eggs well beaten with 8 teaspoonfuls of vanilla extract. Pour it into moulds, and place it on the ice until wanted. Fig 559. Cream-jar (Dairy Supply Company). Cream — continued. (3) Put II pints of milk into a saucepan with 6oz. of sugar and loz. of gelatine, and stir it over the fire until the gelatine is dissolved, but do not let it boil. Strain it through a sieve into a freezer, work well, and when it has nearly set, add 1 teacupfnl of Cream beaten up for ten minutes, and the whites of six eggs whipped and put into the Cream, and then beat up all for five minutes more. While beating, add the flavouring required, such as lemon, vanika, or almond, or any other selected. (4) Put foz. of gelatine over the fire with 1 gill of hot water, and stir until it is dissolved, when it may be set near enough to the fire to keep it liquid. Whip the white of one egg to a stiff froth, and gradually pour the liquid gelatine into it, whipping until it begins to set ; then cool for five minutes, whip again, and stir into it 4oz. of pulverised sugar, five drops of lemon- and ten of vanilla-essence, and 1 table-spoonful of brandy. In the meantime prepare 1 pint of whipped Cream ; when the whipped Cream is ready, whisk the yolk of one egg

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