Bavarian Cream

Ingredients

• a quarter of an ounce of gelatine
• a gill of hot water
• the white of one egg
• four ounces of pulverized sugar
• five drops of lemon
• ten drops of vanilla essence
• a tablespoonful of brandy
• a pint of whipped cream
• the yolk of one raw egg

Method

1. 1

   Dissolve gelatine in hot water.

2. 2

   Whip egg white and gradually add gelatine.

3. 3

   Cool, whip again, and mix in sugar, lemon, vanilla, and brandy.

4. 4

   Beat yolk and mix into gelatine.

5. 5

   Finally, fold in whipped cream and use to fill a charlotte-mould lined with sponge-cake.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 273. The excerpt below is the record exactly as published.

a gill of hot water, and keep it hot enough to remain liquid ; prepare a pint of whipped cream according to the directions given in the proper recipe ; put in a thick saucepan over the fire a pint of cream, the yolks of eight raw eggs, a quarter of a pound of macaroons, half a pound of powdered sugar, and a wineglassful of cura(oa; stir these ingredients con- stantly until they begin to thicken ; then take them off the fire, and beat in the dissolved isinglass ; while the cream is still liquid enough to run through a wire sieve, strain it ; after straining it, very gently mix in the pint of whipped cream; reserve enough of the Italian cream to fill the meringues with, arid pour the rest into a mould to be cooled and iced; serve the cold Italian cream with a border of whipped cream. SH PRACTICAL AMERICAN COOKERY. CANNELONS WITH CBEAM. Cut pufT-paste in strips about an inch wide, and roll it around a floured stick, as shown in the first picture of the Uncooked Cannelons. cannelons ; several are so formed, and then baked upon the sticks ; after the cannelons are a little cool, the sticks can be slipped out, and the centres filled with whipped cream, Cannelons with Uetty. for which a recipe is given elsewhere ; or any preserve or jelly can be used to fill them. They are served upon a folded napkin, as shown in the second cut. BAVARIAN CREAM. This cream is served cold in a form, or sometimes re- places whipped cream in a charlotte-russe. To make it, put a quarter of an ounce of gelatine over the fire with a gill DESSERT. 515 of hot water, and stir the gelatine 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 it until it begins to setj then cool it for five minutes ; whip it again, and stir into it four ounces of pulverized sugar, five drops of lemon and ten of vanilla essence, and a tablespoonful of brandy ; mean- time, prepare a pint of whipped cream as directed in the proper recipe ; when the whipped cream is ready, beat the yolk of one raw egg

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