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Bavarian Cream

  • 1 quart of sweet cream
  • 4 egg yolks, beaten
  • 1 cup sugar
  • 1/2 ounce gelatine
Dissolve the gelatine into two equal parts a teacupful of lukewarm water (above 90 degrees). When it is dissolved, stir in a pint of hot to the point of boiling cream. Add the egg yolks and sugar. Cook all together until it begins to thicken then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time and beating hard. Season with vanilla or lemon. Whip the egg whites for the top. Dip the mold in cold water before filling. Set in refrigerator.

To this could be added pound almonds, grated chocolate, peaches, pineapples, strawberries, raspberries or any seasonable fruit.
Submitted by Tess M Jun 2, 2009 15 min 30 min 45 min


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