Raspberry Bavarois

Put into a bowl one pint of raspberry pulp strained through a tammy, dilute it with three or four gills of cold, thick syrup flavored with lemon and an equal quantity of clarified isinglass. Add to this preparation the strained juice of two oranges. Put a small part on ice to judge of its solidity (it must be rather thick than otherwise), and when perfect pour it into a small untinned copper pan, and thicken it on ice while stirring. As soon as it has acquired the consistency of a thick, smooth sauce, take it off and add to it a pint and a half of firm and well-drained whipped cream. Use this preparation to fill either a jelly mold (Fig. 149) or a plain cylindrical mold incrusted in chopped ice; cover with a piece of paper and lay on a deep cover, filling it with more chopped ice, then leave to harden for one hour. Unmold on a cold dish after dipping the mold in hot water. Various bavaroises of different fruit pulps can be prepared the same way, such as pineapple, mandarins, currants, almonds and fresh nuts. The mold may be coated on the inside with a light layer of oil of sweet almonds, thus avoiding the necessity of dipping it in hot water.