Vanilla Bavaroise With Fruits - Bavaroise Vanille Aux Fruits

Put into a stewpan three-quarters of a pint of new milk, three ounces of castor sugar, a split pod of vanilla, and bring to the boil; stand the pan in the bain-marie for about fifteen minutes to infuse; then remove the pod, and add half an ounce of Marshall's gelatine, and, when dissolved, stir it on to three raw yolks of eggs that are mixed up in a basin. Then return the mixture to the stewpan, and stir over the fire till it thickens, but don't let it boil. Then wring it through the tammy, and set away till somewhat cool, but not set. Then mix with it rather better than half a pint of stiffly-whipped cream, and a teaspoonful of vanilla essence and a wineglass of brandy; pour into any fancy mould, and leave till set; turn out on a dish, and garnish with a macedoine of fruits (see recipe), using fresh fruit when in season. Serve for dinner, luncheon, etc.

Bavaroise a la Pompadour Bavaroise a la Pompadour

Bavaroise A La Pompadour Bavaroise A La Pompadour

Line a fancy jelly mould about one-eighth of an inch thick with Lemon Jelly (No. 2); then ornament it with shredded pistachio and. dried cherries in bunches; set these with more jelly, then line the mould with Maraschino cream about a quarter of an inch thick, and fill up the centre with pistachio and strawberry (creams) as below in alternate layers. Leave till set, then turn out on a dish-paper, and serve for a dinner or luncheon sweet, or for any cold collation.

Pistachio Cream For Bavaroise A La Pompadour

Take half a split vanilla pod and two ounces of blanched pistachio nuts, and pound till quite smooth. Then put into a stewpan with one and a half ounces of castor sugar, two gills of single cream; bring to the boil, then let it infuse in the bain-marie for about ten minutes, and mix with it not quite a quarter of an ounce of Marshall's Leaf Gelatine, and then stir it on to two raw yolks of eggs. Return to the stewpan, and stir over the fire till thick, but don't let it boil. If needed, add a few drops of Marshall's Sap Green to heighten the colour; then rub through a tammy. When cool, mix with it a saltspoonful of vanilla essence, two tablespoon-fuls of orange-flower water, one tablespoonful of brandy and Maraschino, one and a half gills of stiffly-whipped cream, and use.

Strawberry Cream For Bavaroise A La Pompadour

Boil a quarter of a pint of milk, sweeten it with one ounce of castor sugar, then dissolve in it a quarter of an ounce of Marshall's gelatine, and stir it on to two raw yolks of eggs. Return to the stewpan and stir over the fire till thick, but don't let it boil; then take off and add a half-pint of pounded strawberries (fresh or bottled), and a few drops of Marshall's Carmine; tammy, and, when cool, add a quarter of a pint of stiffly-whipped cream, and a tablespoonful of Maraschino liqueur or syrup, and use.