Caramel Bavarian Cream

Ingredients

• 3^ a box of gelatine
• one cup of cold water
• one qt. of cream
• one cup of pulverized sugar
• 2 tablespoonfuls of caramel
• 1 teaspoonful of vanilla
• a cup of sherry

Method

1. 1

   Soak gelatine in cold water, dissolve over hot water.

2. 2

   Whip cream, add sugar, gelatine, caramel, vanilla, and sherry.

3. 3

   Stir gently until it begins to form, then turn into a mould to harden.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 28. The excerpt below is the record exactly as published.

Caramel Bavarian Cream. Soak 3^ a box of gelatine in one cup of cold water for ^ hour. Dissolve over hot water. Whip one qt. of cream to a stiff froth, and turn into a basin. Add carefully one cup of pulverized sugar, the gelatine, 2 tablespoonfuls of caramel, i teaspoonful of vanilla and % cup of sherry. Stir gently from the bottom toward the top until the cream begins to form. Then turn into a mould previously wet with cold water and put away to harden. — From " Table Talk," Philadelphia. 2. — Strawberry Tapioca. Wash y2 a pt. of tapioca in cold water, then cover with cold water and soak over night. Next morning add I pt. of boiling water, place over the fire and simmer until clear. Stir in i qt. of ripe strawberries, 91 July. turn into a dish and stand away to cool. Serve very cold with sugar and cream. — " Table Talk," Philadelphia. 3. — Neapolitan Mousse. Soak ]^ of a box of gelatine for y2 an hour in ^ of a cup of cold water. Whip 1 pt. of cream. Dissolve the gelatine over hot water. Cut % of a lb. of candied cherries and the same of blanched almonds into small pieces. Turn the cream into a dish, add the gelatine, ^ of a cup of powdered sugar, 1 teaspoonful of sherry, 1 teaspoonful of vanilla

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