1/3 cup sugar.
1 teaspoonful vanilla.
Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints of the whip. Boil the remainder of the cream (or if it be all whipped, use a cup of milk) with the sugar; and when boiling add the soaked gelatine. Stir till dissolved. Strain into a granite pan, add the vanilla or lemon, and wine if you wish; or flavor with two tablespoonfuls of melted chocolate, or one quarter of a cup of strong coffee. Place the pan in ice water, stir occasionally, and when the mixture is thoroughly cold and beginning to thicken, stir in lightly the whipped cream. When nearly stiff enough to drop, pour into the moulds.
Fig. 47. Mould of Bavarian Cream garnished with Whipped Cream and Fruit.
This cream is sometimes moulded in small cups. Put half of a canned apricot or peach, or three sections of orange, or several small cherries, or a candied plum, in the bottom of the cup before filling with the cream. Or line a bowl with whole strawberries and fill with the cream. This is called a Strawberry Charlotte. Red bananas sliced may be used in the same manner.
Fig. 49 Strawberry Charlotte.
1 If granulated gelatine, use 1¼ tablespoons.
Prepare the cream as for Bavarian Cream; put one cup of cooked rice in the hot milk. and stir till every grain is distinct, then proceed as directed in the preceding receipt.
½ box gelatine.1 3½ cup cold water. 1 pint cream. 1 pint milk. 4 eggs (yolks).
½ cup sugar. ½ saltspoonful salt. 1 teaspoonful vanilla 1 tablespoonful wine.
Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constantly, add the soaked gelatine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine, or half a cup of orange juice. Stir till it begins to harden, then stir in quickly the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.
Melt two sticks of sweetened chocolate, and stir them into the custard before straining.
Add one quarter of a cup of very clear, strong black coffee. Or boil half a cup of ground coffee in the milk, before straining it over the eggs.
1 quart berries.
1 cup sugar.
½ box gelatine.1
½ cup cold water. ½ cup boiling water. 1 pint cream.
Mash the berries with the sugar; let them stand till the sugar is dissolved. Strain through a sieve fine enough to keep back the seeds. Soak.
1 If granulated gelatine, use 2½ tablespoons the gelatine in the cold water, then dissolve in the boiling water, and strain it into the berry juice. Cool, and beat till slightly thickened; add the cream (whipped), and mould it in a plain mould, or lined like a Charlotte.
Stew a can of grated pineapple with one cup of sugar ten minutes, and use in the same manner without sifting.
Mash and sift one can of peaches or apricots (use juice and fruit), and stew with a heaping cup of sugar, and use as above.