Bavaroise for Charlotte à l'Alexandra

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Add a few drops of essence of vanilla to the chocolate.
  2. Put the chocolate, castor sugar, and milk in a stewpan.
  3. Let it boil for about ten minutes.
  4. Dissolve the gelatine in the mixture.
  5. Pour the mixture onto the egg yolks in a basin, stirring constantly.
  6. Pour the mixture back into the stewpan.
  7. Stir over the fire until it thickens, but do not let it boil.
  8. Pass the mixture through the tammy.
  9. When it is getting cool, add the whipped cream and Maraschino syrup.
  10. Pour into the mould to set.
Original Text
Bavaroise for Charlotte à l'Alexandra.—Take a quarter of a pound of Fry's Chocolate, cut it up small, add a few drops of essence of vanilla, and put it in a stewpan with two ounces of castor sugar and rather better than half a pint of milk; let it boil for about ten minutes, then dissolve in it half an ounce of Marshall's Finest Leaf Gelatine and pour it on to three raw yolks of eggs in a basin, keeping it stirred; then pour it back into the stewpan, and stir it over the fire till it thickens, but do not let it boil; pass it through the tammy, and when it is getting cool add to it half a pint of whipped cream and a wineglass of Maraschino syrup, and pour it into the mould to set.
Notes
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