Home › The Principles of Cookery › BAVAROISE (a la Vanille)

BAVAROISE (a la Vanille)

Put four ounces of loaf sugar, half a pint of milk, and half a vanilla pod into a stewpan, and bring slowly to the boil. Beat the yolks of four eggs and pour into the milk when boiling. Keep the pan on the fire and stir till the contents thicken, then take out the vanilla and strain. Dissolve three-quarters of an ounce of French gelatine in half a gill of water, strain into the above mixture, let it cool a little, and add half a pint of cream previously whipped. Fill a mould, place it in a basin surrounded with crushed ice; turn on to a dish with folded napkin, and serve. Probable cost, 2s.