Bavaroise au Caramel

Ingredients

• 6 oz. caster sugar
• 1½ pint milk
• ½ pint cream
• 1 oz. French gelatine
• 6 yolks of eggs
• 1 lemon

Method

1. 1

   Peel the lemon finely, chop the rind and put it in a copper sugar-boiler; add two ounces of sugar and a few drops of lemon-juice, stir over the fire until it acquires a dark amber colour; add the milk and boil up; then stir in the yolks of eggs two at a time, and the remainder of the sugar.

2. 2

   Stir over the fire until it begins to thicken, and pass through a fine sieve or strainer.

3. 3

   Dissolve the gelatine in a gill of water, and strain it into the above; let it cool a little, whip the cream and mix.

4. 4

   Fill up a mould, stand it on the ice to cool; when set turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 458. The excerpt below is the record exactly as published.

pint cream, 4 oz. loaf sugar, 2-inch vanilla-pod, f oz. French gelatine, 4 yolks of eggs. Put the sugar, milk, and vanilla in a stewpan, and bring slowly to the boil. Stir the yolks of eggs, pour on the milk &c. when boiling, mix well, and return to the stewpan, stir on the fire until it thickens, then take out the vanilla and pass through a pointed strainer or fine sieve. Dissolve the gelatine in half a gill of water, strain it into the above mixture, let it cool a little, and add the cream previously whipped. Fill up a mould, place it in a basin surrrounded with crushed ice ; when thoroughly set immerse in tepid water, turn out on to a dish with folded napkin, and serve. Note. — Wipe the vanilla-pod and put away for further use. More sugar may be added if liked. A stiffly whipped white of egg added to the above mixture just before moulding it will make the cream much lighter. 1681. Bavaroise aw Chocolat. — £ lb. chocolate, 3 oz. sugar, \ oz. French leaf gelatine, 1 tablespoonful creme de riz, 1 quart milk, 6 yolks of eggs, 1 teaspoonful vanilla essence. Soak the gelatine in a little cold milk, mix the ground rice or creme de riz with half a gill of cold milk. Put the chocolate, sugar, and remainder of milk in a stewpan ; boil gently, and stir until the chocolate is dissolved ; add the gelatine and creme de riz ; stir until it boils. Beat up the yolks of eggs in a basin, pour on the milk &c., stir well, and return to the stewpan ; add the vanilla essence, and stir over the fire until it thickens, but do not let it boil. Strain through a fine hair sieve, pour into a fancy mould ; when set turn out on a cold dish and serve. The top of the shape may be decorated with whipped cream, sweetened with a little vanilla sugar, by means of a cornet or forcing-bag. 1682. Bavaroise de Bananes. — 1 quart milk, 2 oz. corn- flour, 2 oz. sugar, 2 bananas, % teaspoonful vanilla essence, 2 yolks of eggs .. ENTBEMETS FBOIDS, ETC. ( COLD SWEETS, ETC.) 535 Boil up the milk, add the sugar, wet the corn-flour with a little cold milk, and stir into the boiling milk ; stir over the fire until it thickens, and add the yolks of eggs and flavouring essence. Let the eggs bind, and set aside to cool. Peel the bananas, and cut into thin slices, mix with the above, and fill into one or two wetted moulds ; put on the ice to set. When ready, immerse the mould in tepid water, turn out on a dish, and serve with a cold fruit syrup. 1683. Bavaroise aa Caramel. — 6 oz. caster sugar, l\ pint milk, % pint cream, 1 oz. French gelatine, 6 yolks of eggs, 1 lemon

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