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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 Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min

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