Cream Bavarois
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one lb. of castor sugar
- an oz. of gelatine dipped
- one and a half pints of whipped cream
- three oz. of powdered sugar
- two-thirds oz. of vanilla sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Preparation: Work one lb.
- of castor sugar with fourteen egg-yolks in a saucepan, dilute with a pint and a half of boiled milk, in which a stick of vanilla has previously been infused, and two-thirds of an oz.
- of gelatine dipped in cold water.
- Put the preparation on a mild fire until it properly veneers the withdrawn spoon, and do not let it boil.
- Pass it through the strainer into an enamelled basin;
- let it cool, stirring it from time to time;
- and, when it begins to thicken, add one and a half pints of whipped cream, three oz.
- of powdered sugar, and two-thirds oz.
- of vanilla sugar.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon
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Sieve