Bavarian Vanilla Cream

Ingredients

• a quarter of an ounce of gelatine
• three or four tablespoonfuls of hot water
• four ounces of powdered sugar
• a pint of cream
• a teaspoonful of vanilla

Method

1. 1

   Proceed as for Bavarian Strawberry Cream, but flavor with vanilla instead of strawberries.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.

a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water, then add to it four ounces of powdered sugar, and put it through a sieve. Whip a pint of cream, and, when firm, put it on ice for a quarter of an hour. Press four ounces 200 FRENCH DISHES. of strawberries through a sieve, which put in a bowl with your gelatine and sugar. When beginning to stiffen slightly, add your whipped cream, which re- move from the bowl with a skimmer, so as to drain off all moisture. Mix all well together, and pour into a mold, which put on ice for about an hour. Then turn your cream out of the mold, and serve. 577. Bavarian Chocolate Cream. Prepare exactly as for the foregoing, adding two ounces of chocolate which you have previously melted. 578. Bavarian Vanilla Cream. Proceed as for Bavarian strawberry cream (Art. 576), except that instead of adding strawberries, flavor with a tea- spoonful of vanilla. 579. Bavarian Coffee Cream. Proceed as for Bavarian strawberry cream (Art. 576), but, instead of strawberries, flavor with a tablespoonful of essence of coffee. 580. Jelly of Rum. Dissolve two ounces of gelatine in a pint and a half of very hot water on the fire, and, when melted, add ten ounces of sugar. Beat three whites of eggs with half a glass of water, which mix with your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boil- ing, then remove to the back of the range to sim- mer gently for half an hour. Strain your jelly through a flannel until perfectly clear, and add three sherry-glasses of rum. Pour it into a mold, which put on the ice until sufficiently stiff to turn out. 581. Wine Jelly. Proceed as for the forego- ing, adding a pint and a quarter of water (instead of DESSERTS AND CAKES. 2oi a pint and a half), the juice of a lemon, a very small piece of cinnamon stick, a gill of sherry, and a sherry-glass of brandy. Finish as the preceding. 582. Meringues. Beat the whites of eight eggs as stiff as possible, then mix with them lightly three quarters of a pound of sugar ; but do not beat them after adding the sugar. Fill a tablespoon with your beaten eggs, which place in oval form on a board slightly moistened and covered with a sheet of white paper ; continue until your eggs are all used, and place each spoonful about an inch apart from the other. Send to a very gentle oven, with the door shut, for about ten minutes, and, if sufficiently firm, remove them, turn them over on a pan, which put in a very gentle oven for about three quarters of an hour ; take them out, press them in the middle with your thumb, so as to render them hollow, and, when cold, fill them with whipped cream to which you have added two ounces of sugar and a teaspoonful of vanilla

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