Brandy Bavarian Cream Recipe
Ingredients
| Gelatine | 1 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| 2 egg-yolks | ||
| Sugar | 2 Ounce | |
| 1/2 pint hot milk | ||
| Whipping cream | 1/4 Pint | |
| Brandy | 1 Tablespoon | |
Directions
Soften gelatine in cold water.
Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually.
Stir over boiling water until mixture coats back of spoon.
Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming.
Whip cream and brandy together, fold into cooled custard.
Pour into meringue case, refrigerate until set.
Delicious topped with brandied stawberries.
Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually.
Stir over boiling water until mixture coats back of spoon.
Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming.
Whip cream and brandy together, fold into cooled custard.
Pour into meringue case, refrigerate until set.
Delicious topped with brandied stawberries.
Chef
