Lemon Bavaroise

Ingredients

• the peel of two Lemons
• H pints of boiling milk
• 1 toz. of gelatine
• lOoz. of caster sugar
• the beaten yolks of eight eggs
• 1 h pints of double whipped cream

Method

1. 1

   Soak lemon peel in boiling milk for one hour.

2. 2

   Steep gelatine in water for fifteen minutes, drain, and combine with sugar, egg yolks, and lemon milk in a stewpan.

3. 3

   Heat gently, stirring until thickened but not boiling.

4. 4

   Strain into a stewpan on ice, stir until it coats the spoon, and add whipped cream.

5. 5

   Coat a mould with lemon jelly, let it set, then pour in the lemon cream and freeze for two hours.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 282. The excerpt below is the record exactly as published.

Lemon Bavaroise. — Put the peel of two Lemons into H pints of boiling milk, and let them soak for one hour. Steep 1 toz. of gelatine in water for fifteen minutes, drain, and put it in a stewpan with lOoz. of caster sugar, the beaten yolks of eight eggs, and the Lemon-milk. Flace the pan on the fire, stir till the egg begins to thicken, but do not let it boil, strain through a fine hair sieve, into a stewpan, which stand on ice, and stir the custard till it coats the spoon, adding 1 h pints of double whipped cream

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