Chocolate Bavarian Cream Recipe

A bavarian cream recipe.

• For one large mould of cream, use ½ a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a ½ ounces of chocolate.
• Soak the gelatine in cold water for two hours.
• Whip and drain the cream, scrape the chocolate, and put the milk on to boil.
• Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy.
• Stir this into the hot milk.
• Now add the soaked gelatine and the remainder of the sugar.
• Strain this mixture into a basin that will hold two quarts or more.
• Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken.
• Instantly begin to stir in the whipped cream, adding ½ the amount at first.
• When all the cream has been added, dip the mould in cold water and turn the cream into it.
• Place in the ice-chest for an hour or more.
• At serving-time dip the mould in tepid water.
• See that the bavarian cream will come from the sides of the mould, and turn out your dessert on a flat dish. Serve with whipped cream.