Bavarian Cream

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

¹⁄₂ oz. gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
1 pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
3 table-spoons powdered sugar ↝ Sugars, powdered [Sweets]
1 tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]

alternative flavourings

two table-spoons maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]
two table-spoons caramel (melted and browned sugar) ↝ Candies, caramels [Sweets]
a small coffee-cup of very clear, strong coffee ↝ Coffee, espresso [Coffee]
three table-spoons powdered chocolate ↝ Beverages, rich chocolate, powder [Beverages]

Instructions (7)

Soak the gelatine.
Whip the cream.
Dissolve the gelatine in a little boiling milk.
Strain it into a basin.
Add whichever flavouring is chosen, stirring continually until cool but still liquid.
Then add the cream and mix thoroughly.
Pour into moulds and set on ice, if possible.

Original Text

*Bavarian Cream—I

¹⁄₂ oz. gelatine 1 pint cream 3 table-spoons powdered sugar 1 tea-spoon vanilla

Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible.

This cream may be flavoured with two table-spoons maraschino, two table-spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla.

Notes

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