Dissolve the sugar in the milk, and put it in a double boiler to scald. Melt the chocolate on a dry pan; then add a few spoonfuls of the milk to make it smooth, and add it to the scalded milk. Remove from the fire, and add the soaked gelatine. Stir until the gelatine is dissolved; then strain it into a bowl. When it begins to set, or is firm enough to hold the fruit in place, stir in the fruit, which must have stood in warm water a little while to soften. Flavor with one half teaspoonful of vanilla, or a few drops of lemon. Turn it into a mold to harden. Serve with it whipped cream, or a sauce made of the whipped white of one egg, one tablespoonful of powdered sugar, a cupful of milk, and a few drops of vanilla.
BAVARIAN CREAMS
General remarks about. Bavarian creams are very wholesome, light, and delicious desserts. They are easily made, and are inexpensive, as one pint of cream is sufficient to make a quart and a half of bavarian. They are subject to so many variations that they may be often presented without seeming to be the same dish. Bavarian creams may be used for Charlotte Russe.
General Rules.—Have the cream cold; then whipped, and drained (see [whipping cream]), and do not add the whipped cream to the gelatine mixture until the latter is beginning to set.
How to make. Have the gelatine soaked in cold water one hour. It will then quickly dissolve in the hot custard.
Do not boil the gelatine.
PLAIN BAVARIAN CREAM
- 1 pint of cream whipped.
- 1 pint of cream or milk.
- ½ cupful of sugar.
- Yolks of 4 eggs.
- ½ saltspoonful of salt.
- ½ box, or 1 ounce, of gelatine soaked in one half cupful of water.
- ½ vanilla bean, or 1 teaspoonful of vanilla extract.
Whip one pint of cream, and stand it aside to drain. Scald one pint of cream or milk with the vanilla bean split in two; remove it from the fire, and turn it slowly, stirring all the time, on the yolks, which have been beaten with the sugar and salt to a cream. Return it to the fire a moment to set the egg, but take it off the moment it begins to thicken. Add the soaked gelatine and flavoring (if the bean has not been used). Stir until the gelatine has dissolved, then pass it through a sieve. When it is cold, and beginning to set, whip it a few minutes with a Dover beater and then mix in lightly the whipped cream, and turn it into a mold to harden. Avoid using any of the cream which has returned to liquid. This cream should have a spongy texture.