Bavarian Cream
- 1/2 lemon, grated rind and juice
- 1/2 cup white wine
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon granulated gelatine
- 1 tablespoon cold water
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour atop whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mold lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.
Submitted by Aug 19, 2009
15 min
30 min
45 min