Spanish Cream. ✠
- ½ box of gelatine.
- 1 quart of milk.
- Yolks of three eggs.
- 1 small cup of sugar.
Soak the gelatine an hour in the milk; put on the fire and stir well as it warms. Beat the yolks very light with the sugar, add to the scalding milk, and heat to boiling point, stirring all the while. Strain through thin muslin or tarlatan, and when almost cold, put into a mould wet with cold water. Flavor with vanilla or lemon.
Bavarian Cream (Very fine.) ✠
- 1 quart sweet cream.
- Yolks only of four eggs.
- ½ oz. of gelatine or isinglass.
- 1 cup (small) of sugar.
- 2 teaspoonfuls vanilla or bitter almond extract.
Soak the gelatine in just enough cold water to cover it, for an hour. Drain, and stir into a pint of the cream made boiling hot. Beat the yolks smooth with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil; remove it from the fire, flavor, and while it is still hot stir in the other pint of cream, whipped or churned in a syllabub churn to a stiff froth. Beat in this “whip,” a spoonful at a time, into the custard until it is the consistency of sponge-cake batter. Dip a mould in cold water, pour in the mixture, and set on the ice to form.