Nesselrode Bavaroise

Ingredients

• 1 oz. Cox's Gelatene
• 1 pint of Milk
• 1/2 a Lemon
• 3 ozs. Castor Sugar
• 3 yolks of Eggs
• 1 oz. Chestnut puree or pulp
• 1/2 glass of Kirsch
• 1/2 gill of Wine Jelly (Recipe 3)
• A few Glace Cherries and Angelica for garnishing

Method

1. 1

   Put the milk with the thin rind of half a lemon to boil; dissolve the Gelatine in a little water or cold milk.

2. 2

   Beat up the egg yolks, and add to the dissolved Gelatine.

3. 3

   Stir with a whisk, and pour onto the boiled milk; return to the stewpan, add the sugar, and stir till it thickens.

4. 4

   Do not let it boil.

5. 5

   Strain through a fine sieve, incorporate the chestnut puree and add the Kirsch, also the strained juice of the lemon.

6. 6

   Mix the whole with one tablespoonful of finely shredded glace cherries.

7. 7

   Have ready a mould lined with wine jelly and prettily decorated.

8. 8

   When the mixture is about to set, pour it into the prepared mould.

9. 9

   Place it on the ice or a cool place till quite set.

10. 10

    Unmould in the usual manner, and serve.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 27. The excerpt below is the record exactly as published.

NESSELRODE BAVAROISE. A oz. Cox's Gelatene. j pint of Milk. J a Lemon. 3 ozs. Castor Sugar. 3 j-olks of Eggs. I oz. Chestnut puree or pulp. ^ glass of Kirsch. J gill of Wine Jelly (Recipe 3). A few Glace Cherries and Ange- lica for garnishing. Put the milk with the thin rind of half a lemon to boil ; dissolve the Gelatine in a little water or cold milk. Beat up the egg 3'olks, and add to the dissolved Gelatine. Stir with a whisk, and pour on to the boiled milk ; return to the stewpan, add the sugar, and stir till it thickens. Do not let it boil. Strain through a fine sieve, incorporate the chestnut puiee and add the Kirsch, also the strained juice of the lemon. Mix the whole with one tablespoon- ful of finely shredded glace cherries. Have ready a mould lined with wine jelly and prettil3' decorated (see Recipe 25) with glace cherries and angelica cut into neat strips. When the mixture is about to set, pour it into the prepared mould. Place it on the ice or a cool place till quite set. Unmould in the usual manner, and serve. (Kfl) COLD NAPOLEON PUDDING. I oz. Cox’s Gelatine. 6 yolks of Eggs.

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