Coffee Bavarian Cream

Ingredients

• One cupful of strong coffee
• one pint of cream
• half a package of gelatine
• one cupful of sugar
• one-third of a cupful of cold water

Method

1. 1

   Soak the gelatine two hours in the cold water.

2. 2

   Pour this into the coffee, boiling hot, and when the gelatine is dissolved, add the sugar.

3. 3

   Strain into a tin basin, which put in a pan of ice water.

4. 4

   Beat with a whisk until it begins to thicken; then add the cream, which has been whipped to a froth.

5. 5

   When thoroughly mixed, turn into a mould and set away to harden.

6. 6

   Serve with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and* strain im- mediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream. Almond Bavarian Cream. One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk. Whip the cream to a stiff froth, until about half i pint is left unwhipped. Pound the almonds to a paste in 290 MISS PARLOA'S NEW COOK BOOK. the mortar. Put the almonds and unwhipped cream in the double boiler. Beat the sugar and eggs together and stir in with the cream and almonds. Cook until the mixture begins to thicken ; then stir in the gelatine, and remove from the fire. Strain this into a tin basin, and add the essence of almond. Beat until it begins to thicken, and add the whipped cream. Mix well, pour into the moulds, and set away. Serve with whipped cream. Pistachio Bavarian cream is made in the same way, using one pint of pistachio nuts instead of the almonds, and omitting the essence of almond. Chocolate Bavarian Cream. One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's choco- late (an ounce). Soak the gelatine in half a cupful of the milk. Whip the cream to a stiff froth. Scrape the choco- late, and add two table-spoonfuls of the sugar to it. Put in a small frying-pan with one table-spoonful of hot water. Stir over a hot fire until smooth and glossy. Have the re- maining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar. Place the basin in a pan of ice water and beat the mixture until it begins to thicken ; then add the whipped cream ; and when well mixed, turn into the mould. When hard, serve with whipped cream heaped around. Coffee Bavarian Cream. One cupful of strong coffee, one pint of cream, half a pack- age of gelatine, one cupful of sugar, one-third of a cupful of cold water

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