Home › The Waldorf Kitchen › Almond Bavarois

Almond Bavarois

Put a small quantity of gelatine into a basin with a little milk and soak it for two hours. Put sufficient cream into a basin, and whip until there is but one-third of the amount left, the remainder being in a stiff froth. Put the blanched sweet almonds into a mortar, pound them well, mix in the unwhipped cream, and add two or three eggs beaten up with a little sugar. Put the whole into a saucepan and stir it over the fire until the preparation commences to thicken. Add the gelatine, remove the pan from the fire, pour the whole through a sieve into a basin, and put in a very small amount of essence of almonds. Whisk well until the mixture thickens, then add the whipped cream, stir well, and pour the cream into moulds packed on ice. When it is set and firm, turn it out onto a dish, and serve. Whipped cream should accompany it.