Strawberry Bavarian Cream

Ingredients

• one-half of a package of granulated gelatine
• one-half of a cupful of cold water
• one quart of hulled and rinsed berries
• one cupful of powdered sugar
• one pint of thick cream

Method

1. 1

   Soak gelatine in cold water, dissolve over hot water.

2. 2

   Crush strawberries with sugar, let stand, then strain.

3. 3

   Add gelatine, fold in whipped cream as mixture thickens.

4. 4

   Turn into mold, chill, and garnish with berries.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 27. The excerpt below is the record exactly as published.

STRAWBERRY BAVARIAN CREAM.— UECIPE ox opposite paob. CHESTNUT BAVARIAN CREAM. Shell, blanch and steam until tender one quart of large chestnuts. Put aside a dozen or more of the largest and mash the rest while hot. Add to them one-half of a cupful of hot cream in which has been dissolved one tablespoonful DESSERTS lOI of granulated gelatine, previously soaked in a little cold water, a pinch of salt and one teaspoonful of vanilla. When cool and beginning to thicken, add one- half pint of thick cream whipped to a stiff froth, and one tablespoonful of sherry, and turn into a wetted fancv mold. When firm turn out on a serving dish and garnish with whipped cream, and the reserved nuts dipped into white of egg and rolled in powdered sugar. STRAWniCRRV IIAVARI/W CREAM. For a delightful strawberry Bavarian cream, line an oval mold with strips of paraffinc paper. Round the sides fit split lady fingers, cutting off the ends. Soak one-half of a package oi granulated gelatine in one-half of a cupful of cold water, then dissolve over hot water. C'rush one quart of hulled and rinsed berries with one cupful of powdered sugar, let stand for two hours, then rub through a sieve. Add the dissolved gelatme, and as the mixture thickens, stir in lightly one pint of thick cream

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