Home › The Principles of Cookery › Raspberry Bavaroise

Raspberry Bavaroise

Remove the stalks from one pound of raspberries 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, in a saucepan. Bring the mixture to a boil and let it simmer for ten minutes. Strain the syrup through a jelly-bag or fine cloth into a basin, and set it aside to cool. When just becoming a light jelly, whip half a pint of cream to a stiff froth, and add the raspberry jelly, spoonful by spoonful, to it, beating all the time. There will probably be a slight sediment at the bottom of the basin which must not be used. Beat the bavaroise for about ten minutes until it becomes very thick, and put in half a tea-spoonful of cochineal, which should be well beaten in. Pour into a well-wetted mould, and put in a cool place (or on ice) to set. Sufficient for a pint and a half mould. Probable cost, 2s.