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Bavarian Cream

2 tablespoons granulated gelatine cup cold water 1/4 cup hot cream 2 cups cream ½ cup sugar 1 teaspoon vanilla Soak the gelatine in cold water: dissolve in hot cream; add sugar. Add the whip from one pint of cream when the mixture begins to thicken. Cut and fold in this cream ; do not stir. When nearly stiff enough to drop, mold.