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.
Snow Custard. ✠
- ½ package Coxe’s gelatine.
- 3 eggs.
- 1 pint milk.
- 2 cups of sugar.
- Juice of one lemon.
Soak the gelatine one hour in a teacupful of cold water. To this, at the end of this time, add one pint boiling water. Stir until the gelatine is thoroughly dissolved; add two-thirds of the sugar and the lemon-juice. Beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, for an hour. Whip steadily and evenly, and when all is stiff, pour into a mould, previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish.
Make a custard of the milk, eggs, and remainder of the sugar, flavor with vanilla or bitter almond, and when the méringue is turned out of the mould, pour this around the base.