Home › The Principles of Cookery › Bavaroise, or Bohemian Cream Jelly

Bavaroise, or Bohemian Cream Jelly

Remove the stalks from one pound of strawberries, and bruise the fruit slightly. Put it with four ounces of loaf sugar, one ounce of isinglass, and three-quarters of a pint of water into a saucepan, bring the mixture to a boil, and let it simmer for ten minutes. Strain through a jelly-bag into a basin, and set it aside to cool. When just becoming a light jelly whip a quarter of a pint of cream to a stiff froth, and add the jelly, spoonful by spoonful, to it, beating all the time. The slight sediment at the bottom of the basin must not be added. Beat the bavaroise for about ten minutes until it becomes very thick, and put in a quarter of a teaspoonful of cochineal, which must be well beaten in. Pour into a well wetted mould, and put in a cool place (in the refrigerator if possible) to set. Probable cost, 1s. 8d. NOTE.--Any other fruit of delicate flavour may be used instead of strawberries, the process being exactly the same.