Bavaroise

Ingredients

• Work eight oz. of powdered sugar
• with eight eggs
• one-fifth pint of capillary syrup
• one pint of freshly made, boiling hot tea
• the same amount of boiling milk
• complete at the last moment with one-third pint of the liqueur
• if it be flavoured with chocolate, dissolve six oz. of the latter

Method

1. 1

   Work powdered sugar with eggs in a saucepan until white and ribbony.

2. 2

   Add capillary syrup, boiling tea, and boiling milk while whisking briskly.

3. 3

   Complete with liqueur.

4. 4

   For flavoring, infuse vanilla, orange, or lemon in milk, or dissolve chocolate in milk.

5. 5

   Serve in special glasses and ensure it is frothy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 464. The excerpt below is the record exactly as published.

BAVAROISE Work eight oz. of powdered sugar with eight ege- sie in a saucepan, until the whole becomes white and reaches the ribdon stage. Then add consecutively: one-fifth pint of capillary syrup, one pint of freshly made, boiling hot tea, and the same amount of boiling milk ; whisking briskly the while, that the drink may be very frothy. Complete at the last moment with one-third pint of the liqueur which is to characterise the Bavaroise, ze. either Kirsch or Rum. If the Bavaroise be flavoured with vanilla, orange or lemon, let the flavour infuse in the milk for fifteen minutes beforehand. If it be flavoured with chocolate, dissolve six oz. of the latter

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