Bavarian Cream
- 1/2 box gelatine,
- 1 pint cream
- 3-4 eggs beaten stiff
- 1 cup sugar
- 1/4 cup of macaroons chopped fine
One-half box gelatine, soaked in cold water 1/2 hour, pour boiling water over to dissolve. One pint cream whipped stiff, whites of 3-4 eggs beaten stiff and stirred into cream, 1 cup sugar in gelatine while hot; when the gelatine begins to thicken, stir in the cream and eggs, 20 cents worth of macaroons chopped fine; when mixture commences to thicken put in macaroons and flavor.
Submitted by Oct 13, 2009
15 min
30 min
45 min