Bavaroise. No. 2. Coffee or Chocolate.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Custard Base
Gelatine Mixture
Cream Addition
Alternative Chocolate Base
Instructions (13)
  1. Whisk together yolks of 4 eggs, a teacupful of strong coffee, 1 pint of milk, and sweetener to taste.
  2. Strain the mixture through a tammy.
  3. Melt 2 or 3 flakes of Gelatine in a little milk warmed on the stove and strained.
  4. Add the melted gelatine mixture to the custard.
  5. When the mixture is cool but not cold, add a teacupful of whipped cream.
  6. Pour into a mould rinsed out in fresh water and not dried.
  7. Bury the mould in ice for 2 to 3 hours.
Chocolate Variation Instructions
  1. If using grated chocolate instead of coffee, mix it first with half the milk.
  2. Stir the chocolate and milk mixture over fire with a wooden spoon until it boils.
  3. Put the mixture through a tammy to prevent lumps.
  4. Add this cooled chocolate mixture to a custard made of 6 eggs and the rest of the milk, before it goes on to the fire.
  5. Use less sugar than with coffee, as table chocolate is very sweet.
  6. 5 tablespoonfuls of cream may be added.
Original Text
Bavaroise. No. 2. Coffee or Chocolate. (Mrs. Wellington. 1877.) A custard of 4 eggs (yolks only), a teacupful of strong coffee, 1 pt. milk all sweetened to taste, whisked together, and strained through a tammy. Melt 2 or 3 flakes of Gelatine in a little milk warmed on the stove, and strained; add it; and, lastly, when cool but not cold, add a teacupful of whipped cream. Pour into a mould rinſed out in fresh water and not dried; bury in ice from 2 to 3 hours. (A similar recipe gives 6 yolks to 1 pt. of milk, ½ lb. sugar to 5 tablespoonfuls of cream, and breakfastcup of coffee, the two last added when off the fire.) If you use grated chocolate in place of coffee for a bavaroise, mix it first with half the milk, stir over fire with a wooden spoon till if boil; put through a tammy to prevent lumps, and add when cool to a custard made of 6 eggs and the rest of the milk, before it goes on to the fire; less sugar than with coffee, as the table chocolate is so sweet; 5 tablespoonfuls of cream may be added. A bavaroise is much less rich than an English “cream.”
Notes
—