Peach Bavarian Cream

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Ingredients 7 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

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.

One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water.
Mash the peaches and rub them and the juice through a sieve.
Add the sugar.
Soak the gelatine two hours in the cold water.
Whip the cream to a froth.
Put the peaches in a sauce-pan and let them simmer twenty minutes.
Stir often.
Add the gelatine to the hot peaches and remove from the fire immediately.
Place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken;
then stir in the cream.
Mix thoroughly, and pour into the mould.
Set away to harden.
Serve with whipped cream.
Apricot and pear Bavarian creams are made in the same way.