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.