Almond Bavarian Cream.
- Ingredients—1 pint of double cream.
- ½ lb. of sweet almonds.
- 1 or 2 drops of essence of almonds.
- 4 oz. of castor sugar.
- ¾ of an ounce packet of gelatine.
- 3 eggs.
- ¾ of a pint of milk.
Method.—Soak the gelatine in the milk.
Blanch and pound the almonds, adding a few drops of orange-flower water to keep them from oiling.
Beat the eggs and milk lightly together, and strain into a jug.
Add to them the sugar and almonds.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon.
Melt the gelatine, and add it to the custard.
Whip the cream to a stiff froth, and drop in the almond essence.
When the custard is cool, stir it into the cream.
Mix them well together, and pour into a wetted mould.