Bavarois Recipe
Ingredients
| Egg yolks | 4 | |
| Gelatine | 1/4 Ounce | |
| Milk | 1/2 Pint | |
| Whipping cream | 1/2 Pint | |
| Sugar | 2 Ounce | |
| Caster sugar | 1 Ounce | |
| Flavouring | ||
Directions
Mix egg yolks, milk, granulated sugar and gelatine and cook over boiling water or a very gentle heat.
Stir with a wooden spoon until the mixture begins to thicken and coat the back of the spoon.
Stand the pan in cold water and stir occasionally as it cools.
Whip the cream until thick and light but not stiff.
Add the caster sugar and whisk lightly into the cold egg mixture.
Flavourings: Add to the egg mixture either vanilla or almond essence; soluble coffee to taste; 3 oz. (75 g.) grated bitter chocolate; finely grated rind of 1 orange or lemon; kirsch, rum or any liqueur.
Stir with a wooden spoon until the mixture begins to thicken and coat the back of the spoon.
Stand the pan in cold water and stir occasionally as it cools.
Whip the cream until thick and light but not stiff.
Add the caster sugar and whisk lightly into the cold egg mixture.
Flavourings: Add to the egg mixture either vanilla or almond essence; soluble coffee to taste; 3 oz. (75 g.) grated bitter chocolate; finely grated rind of 1 orange or lemon; kirsch, rum or any liqueur.
Chef
