Bavaroise de Bananes

Ingredients

• 1 quart milk
• 2 oz. corn-flour
• 2 oz. sugar
• 2 bananas
• ½ teaspoonful vanilla essence
• 2 yolks of eggs

Method

1. 1

   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.

2. 2

   Let the eggs bind, and set aside to cool.

3. 3

   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.

4. 4

   When ready, immerse the mould in tepid water, turn out on a dish, and serve with a cold fruit syrup.

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.

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

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