Ribbon Bavarian
Use rule for [Plain Bavarian], and divide into three parts before adding the cream.
Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla.
Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds. Chill and garnish with beaten cream, strawberries and nuts.
One must work quickly to keep the gelatine mixture from hardening. Should it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.
Rice Bavarian
- 3 cups milk
½ cup rice
¼ teaspoon salt
½ cup sugar
1 tablespoon gelatine
¼ cup cold water
3 tablespoons sherry wine
1 cup cream
¼ cup boiling water
Cook rice in milk in double boiler until rice is tender, and milk is absorbed. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water. Add flavoring, cool slightly, and add whipped cream. Mold, chill, and garnish with [Wine] or [Orange Jelly] cut in cubes.