Chocolate Bavarian Cream

Ingredients

• 1/2 box of gelatine
• 1/2 teacup of water
• 1 pint of cream
• 2 ounces of chocolate
• 1 pint of sweet milk
• 1/2 cup of sugar

Method

1. 1

   Cover gelatine with water and let it soak for 20 minutes.

2. 2

   Whip the cream.

3. 3

   Grate chocolate and boil in sweet milk.

4. 4

   Add gelatine and stir until dissolved.

5. 5

   Sweeten with sugar, flavor with vanilla, and cool.

6. 6

   Stir until it begins to thicken, then add whipped cream, mix, and pour into a bowl to harden.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 51. The excerpt below is the record exactly as published.

CHOCOLATE BAVARIAN CREAM Cover ^ box of gelatine with ^ teacup of water and let it soak 20 minutes. Whip 1 pint of cream. Grate 2 ounces of chocolate and boil in 1 pint of sweet milk. Add the gelatine and stir till dissolved. Take from the fire and sweeten with ^ cup of sugar; flavor with vanilla and turn into a pan to cool. Stir till it begins to thicken, then add the whipped cream. Stir till mixed, and pour in a bowl to harden. Serve with whipped cream. CHOCOLATE BLANC-MANGE V. C. G. Soak ^ box of Cox's gelatine, 1 quart of sweet milk, ^ cake of sweet chocolate, ^ cup of sugar. 193 THE BLUE GRASS COOK BOOK Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour. Strain through a sieve, pressing the sediment through with a spoon. Add the gelatine and vanilla when taking it off the stove. When nearly cold, put in a mould which has been wet with cold water. MRS. BRUTUS CLAY'S CHARLOTTE RUSSE Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4 eggs (sweetened) and stir them in while the milk is on the fire. When this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season ^ gallon of cream with whisky. Whip to a stiff froth and beat it in just as the custard (which should be seasoned with vanilla or rose water) be- gins to congeal. Have ready a glass bowl lined with sponge cake and pour in. NICE WAY TO COOK APPLES Mrs. James E. Clay Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add 194 DESSERTS a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream. SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar.

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