(3131). Chocolate Bavarois (Bavarois Au Chocolat)

Make an English cream with a pint of milk, four egg-yolks, four ounces of sugar, and half a vanilla bean, proceeding the same as for No. 3135; as soon as finished pour it slowly over two ounces of chocolate dissolved in a few spoonfuls of water, then add one ounce of gelatine incited in a little water. As soon as the chocolate and gelatine are both well dissolved strain the whole through a fine strainer into a tin basin and set it on the ice. stirring constantly until cold, and when it begins to thicken take it off and incorporate three pints of whipped cream, having it firm and well drained. Fill a jelly mold incrusted on ice with this preparation; let the bavarois harden for two hours, and when serving dip the mold quickly into hot water and invert on a cold dish.

(3132). Bavarois In Surprise (Bavarois En Surprise)

Coat a jelly mold incrusted in pounded ice with maraschino jelly ( No.3186), and decorate the bottom and sides with white split almonds, then coat the mold once more with a thick layer of chocolate bavarois preparation (No. 3131); as soon as this is set fill the hollow center with a vanilla bavarois, into which has been mixed a few spoonfuls of freshly peeled and cut up pistachios. Lay a round of paper over and cover with a deep lid tilled with chopped ice; leave the bavarois to get thoroughly cold for an hour and a half. Just when ready to serve dip it speedily into hot water and turn it over on a cold dish. Surround the base with small Genoese cakes (No. 3307) iced with strawberry fondant (No. 3652) flavored with kirsch, and decorate with a rosette of halved pistachios.

(3133). Bavarois With Meringues (Bavarois Aux Meringues)

Prepare a vanilla bavarois. the same as for No. 3135; pour it into a dozen oval ballotine molds and set them in the ice-box to have their contents get quite hard. When ready to serve unmold the bavarois, and range them in a circle on a dish, keeping them a slight distance apart. On either side of each one place two small meringue shells (No. 116) well scooped out and very dry.

(3134). Raspberry Bavarois (Bavarois Aux Framboises)

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 that] 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. 119) 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.

(3135). Vanilla Bavarois (Bavarois A La Vanille)

Boil one pint of milk with half a split vanilla bean. Whip four egg-yolks well in a basin with six ounces of sugar, dilute them with the boiling milk, and pour the whole into a saucepan to stir over a moderate fire without letting it boil. Remove the cream from the fire as soon as it thickens, take out the vanilla, and add two gelatine leaves (one ounce) previously softened in cold water.

When this is melted pass The whole through a fine wire sieve into a tin basin and leave to cool on ice. As it begins to thicken mix in about three pints of cream, whipped and drained. Fill a jelly mold (Fig. 140) incrusted on ice with this, put on it a round of paper, and then let the bavarois harden for two hours. At the last moment dip the mold in hot water, and invert it on a cold dish.

(3136). Bavarois With Chestnuts (Bavarois Aux Matrons)

Suppress the shells from one pound of good, fresh chestnuts; put them with some water into a saucepan and let cook on a slow fire for two hours, being careful to replace the black liquid by clean boiling water. After the chestnuts are tender, drain, skin and pound them in a mortar with half a pint of syrup at twenty-five degrees, to reduce them to a fine paste, and press this paste through a sieve into a tin basin. Put four egg-yolks into a bowl and beat them up with four ounces of sugar; dilute with a pint of boiling milk into which has been added half a vanilla bean; pour this into a saucepan and place it on the fire, beating it with a whip until it begins to thicken; then remove at once and add an ounce and a half of gelatine, softened in cold water; when this is dissolved, pass the preparation through a fine wire sieve and add it to the chestnuts in the basin, putting it on pounded ice and beating well till cold. As soon as it begins to thicken incorporate into it a quart and a half of firmly whipped and drained cream; then pour it into a channeled cylindrical mold (Fig. 148) incrusted in ice. Let it harden for an hour and a half.

Just when serving dip the mold quickly into hot water and invert the cream on a cold dish, surrounding the base with fine glazed chestnuts.