Compote of Rhubarb (Compote de Rhubarbe) a la Bavaroise

Ingredients

• one and a half cups rhubarb
• five tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• one tablespoon corn starch
• half sugar
• half water

Method

1. 1

   Glaze a ring mould with aspic, cook the rhubarb in half sugar and half water, pinch baking soda, and brandy.

2. 2

   Add five tablespoons dissolved Cox’s gelatine.

3. 3

   When cold, line the mould.

4. 4

   Take one and a half cups rhubarb, add two tablespoons brandy, put on stove, thicken with one tablespoon cornstarch dissolved in a little water.

5. 5

   Stir on ice, add seven tablespoons dissolved Cox’s gelatine.

6. 6

   When cold, add one and a half cups whipped cream, fill the mould, leave on ice until ready to serve.

7. 7

   Dip in warm water and turn out on a paper doily.

8. 8

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 543. The excerpt below is the record exactly as published.

one tablespoon cornstarch, juice of a lemon, one and a half cups whipped cream. Thicken the caramel when hot with the cornstarch that has been dissolved in half cup water. Put the saucepan on ice and stir; add gelatine, brandy, lemon juice, and, last, the whipped cream. Have a large pastry cup in the centre and lady locks stuck on with some caramel on a tray. Fill the pastry cup with the chartreuse and some whipped cream on the top. Fill the lady locks with jelly and decorate with some whipped cream. Garnish with spun sugar all around. Compote of Rhubarb ( Compote de Rhubarbe) a la Bavaroise Glaze a ring mould with aspic, cook the rhubarb in half sugar and half water, pinch baking soda, and brandy. To one cup 372 THE SWEDISH, FRENCH, add five tablespoons dissolved Cox’s gelatine. When cold, line the mould. Take one and a half cups rhubarb add two table¬ spoons brandy, put on stove, thicken with one tablespoon corn¬ starch dissolved in a little water. Stir on ice, add seven table¬ spoons dissolved Cox’s gelatine. When cold, add one and a half cups whipped cream, fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Baskets with Cream of Cocoanut, a la Victoria Corbeilles a la Creme de Coco, & la Victoria One cup butter, four eggs, one cup milk, two tablespoons brandy

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