Cocoa Bavaroise

Ingredients

• Boil in a saucepan ^oz. of gelatine
• 10oz. of caster sugar
• 1 stick of vanilla
• 1 pint of water
• 1J pints of boiling milk
• loz. of caster sugar
• the yolks of eight eggs
• 1J pints of whipped cream

Method

1. 1

   Boil gelatine, caster sugar, vanilla, and water; strain and cool.

2. 2

   Roast Cocoa-nibs, steep in boiling milk for one hour.

3. 3

   Combine milk, Cocoa-nibs, sugar, and egg yolks over heat without boiling.

4. 4

   Add dissolved gelatine, strain, cool, and mix in whipped cream.

5. 5

   Line a mould with jelly, fill with Cocoa-cream, and chill for two hours before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 401. The excerpt below is the record exactly as published.

Cocoa Bavaroise. — Boil in a saucepan ^oz. of gelatine, lOoz. of caster sugar, 1 stick of vanilla, and 1 pint of water ; then strain through a jelly-bag or napkin, and leave it to cool. Boast Jib. of Cocoa-nibs in a copper sugar-boiler over a slow fire, put them while hot in 1J pints of boiling milk, and let them steep for one hour. Put the milk and Cocoa-nibs in a saucepan, with loz. of caster sugar and the yolks of eight eggs ; stir them over the fire (but do not let them boil), and add ljoz. of gelatine which has been dissolved in water ; then strain through a cloth into a basin, set it on ice, stir it until it begins to set, and then add 1J pints of whipped cream

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