Strawberry Bavarian Cream

Ingredients

• 2 tablespoons gelatine
• % cup cold water
• 14 cups crushed fresh strawberries or
• 14 cups canned berries, drained of
• [5 cups cream
• 4 cup fruit juice

Method

1. 1

   Soak gelatine in cold water and dissolve in boiling fruit juice.

2. 2

   Cool.

3. 3

   If fresh fruit is to be used, sweeten to taste, depending upon the sweetness of the berries—about one-half cup; if canned fruit, no extra sugar will be needed.

4. 4

   Add fruit and place in Prestcold to chill, stirring occasionally.

5. 5

   When mixture begins to thicken, fold in cream, whipped until stiff.

6. 6

   Turn into mould, first dipped in cold water, and return to refrigerator to become firm.

7. 7

   Unmould on serving plate and garnish with whole strawberries, crushed strawberries, or whipped cream, as desired.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 7. The excerpt below is the record exactly as published.

STRAWBERRY BAVARIAN CREAM 2 tablespoons gelatine 14 cups crushed fresh strawberries or % cup cold water 14 cups canned berries, drained of 4 cup fruit juice their juice 1 [5 cups cream

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