1433. APRICOT BAVARIAN CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the apricot purée
For the cream mixture
Instructions (6)
  1. Split a dozen ripe apricots, and remove the stones.
  2. Place the pieces in a small preserving-pan, with twelve ounces of pounded sugar, and a gill of spring water.
  3. Stir them on the fire and let them boil until the fruit is entirely dissolved.
  4. Rub the purée through a clean hair-sieve into a large basin.
  5. Mix the purée with a pint of whipped cream, and one ounce and a half of clarified isinglass.
  6. Pour the cream into an oiled mould, and set it in rough ice, in the usual way.
Original Text
1433. APRICOT BAVARIAN CREAM. SPLIT a dozen ripe apricots, and remove the stones; place the pieces in a small preserving-pan, with twelve ounces of pounded sugar, and a gill of spring water, then stir them on the fire and let them boil until the fruit is entirely dissolved; this purée must then be rubbed through a clean hair-sieve into a large basin, and mixed with a pint of whipped cream, and one ounce and a half of clarified isin- glass; pour the cream into an oiled mould, and set it in rough ice, in the usual way. This sort of cream may be prepared with all kinds of plums, instead of apricots.
Notes
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