Coffee Bavaroise

Ingredients

• 1 oz. of gelatine
• 10 oz. of lump sugar
• 1 pint of water
• 1 pint of liquid Coffee extract
• 11 pints of milk
• the yolks of eight eggs
• 1 oz. of caster sugar
• 1 pint of whipped cream

Method

1. 1

   Stand a saucepan over the fire with gelatine, lump sugar, and water; when dissolved, strain through a silk sieve and let it cool.

2. 2

   Mix with cold jelly and liquid Coffee extract.

3. 3

   Pack a cylinder-mould in ice, pour in the jelly, and turn it about to line the mould.

4. 4

   Boil milk with strong Coffee; beat yolks with caster sugar, pour in with milk, stirring until custard thickens.

5. 5

   Soak gelatine in cold water, mix with hot custard, strain into a basin, and stand on ice.

6. 6

   As custard thickens, mix in whipped cream; turn into the mould, cover, and leave for an hour and a half.

7. 7

   Before turning out, dip the mould in tepid water.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 440. The excerpt below is the record exactly as published.

lOoz. of lump sugar, and 1 pint of water ; when the gelatine and sugar are dissolved, strain through a silk sieve, and let the solution get cold. Mix with the cold jelly i pint of liquid Coffee extract. Pack a cylinder-mould in ice, pour in the jelly, and turn it about so as to line the mould all over. Boil 11 pints of milk with a little strong Coffee — continued. Coffee in a large saucepan ; beat the yolks of eight eggs with Jib. of caster sugar, and pour in with the milk and Coffee, stirring until the custard begins to thicken. Soak 1 joz. of gelatine in cold water, drain it, and mix with the hot custard. When dissolved, strain it into a basin, and stand the basin on ice. As the custard begins to thicken, mix in 1J pints of whipped cream ; turn this into the mould, imbed it in the ice, with a cover on the top. of it and ice on the top of that, and leave for an - hour - and - a - half. Before turning the bavaroise out, dip the mould in tepid water. (2) Soak ^ teaspoonful of gela- tine in teacupful of cold water for two hours ; pour on this |- pint of strong boiling Coff ee, and when the gelatine is melted add 1 breakfast-cupful of caster sugar. Strain into a tin bowl, pack this in ice, and whisk the contents until they begin to thicken ; then add 1 pint of whipped cream

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