Vanilla Bavarois Cream

Ingredients

• half a stick of vanilla
• one pint of boiling cream
• eight yolks of eggs
• half a pound of pounded sugar
• one ounce and three-quarters of drained gelatine
• one pint and a half of whipped cream

Method

1. 1

   Steep vanilla in boiling cream for two hours.

2. 2

   Mix yolks and sugar, then add vanilla cream.

3. 3

   Stir until thickened, add gelatine, strain, and cool over ice while stirring.

4. 4

   Fold in whipped cream, pour into a mould, and chill until set.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 187. The excerpt below is the record exactly as published.

VANILLA BAVAROIS CREAM. Put half a stick of vanilla in a stewpan with one pint of boiling cream; cover the pan and let it steep for a couple of hours. Break eight yolks of eggs in a stewpan, mix in half a pound of pounded sugar and the vanilla cream when ready; stir these over the fire until the custard coats the spoon, without boiling; then add one ounce and three-quarters of drained gelatine, previously steeped in cold water for fifteen minutes ; stir till melted, and strain the lot through a pointed strainer into a basin ; put this on broken ice and stir the contents until it begins to set, then mix in lightly one pint and a half of whipped 4?4 P

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