Use the receipt given above for plain Bavarian. Melt two ounces of chocolate, and dissolve it in a little milk; add this to the custard mixture before the gelatine.
ITALIAN CREAM, OR BAVARIAN WITHOUT CREAM
Make a custard of one pint of milk, the yolks of three eggs, and three tablespoonfuls of sugar; add a dash of salt. When it is cooked enough to coat the spoon, add an ounce of gelatine, which has soaked for half an hour in some of the cold milk. As soon as the gelatine is dissolved, remove from the fire, and when it begins to stiffen fold in carefully the whites of three eggs whipped to a stiff froth, and turn it into a mold to set.
FRUIT BAVARIAN
Mash and press through a colander any fresh or canned fruit. If berries are used, press them through a sieve to extract the seeds. Sweeten to taste, and flavor with a little orange and lemon-juice, curaçao, or maraschino. To a pint of fruit juice or pulp add a half box or one ounce of gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir the fruit and gelatine on ice until it begins to set, otherwise the fruit will settle to the bottom. Then stir in lightly a pint of cream whipped and well-drained, and turn it into a mold to harden. Strawberries, raspberries, pineapple, peaches, and apricots are the fruits generally used. With fruits it is better to use a porcelain mold if possible, as tin discolors. If a tin one is used, coat it with jelly as directed on page [323], using a little of the dissolved gelatine (sweetened and flavored) prepared for the fruit.
RICE BAVARIAN, OR RIZ À L’IMPÉRATRICE
Put into a double boiler one and one half pints of milk and a few thin cuts of lemon-zest; when it boils stir in one half cupful of well-washed rice and a saltspoonful of salt. Cook until the rice is perfectly tender. The milk should be nearly boiled away, leaving the rice very moist. Then add or mix in carefully a half cupful of sugar and a quarter of a box, or one half ounce, of gelatine, which has soaked in half a cupful of cold water for one hour, and then melted by placing the cup containing it in hot water for a few minutes. When the mixture is partly cold add three tablespoonfuls each of maraschino and of sherry, or of sherry alone, or of any other flavoring. When it is beginning to set, stir in lightly one half pint or more of well-whipped cream, and turn it into a mold. This is a very white dish, and is a delicious dessert. It may be served alone, or with orange jelly cut into croûtons, or with orange compote (see page [536]), or with plain or whipped cream.
BAVARIAN PANACHÉE
Make a plain Bavarian; flavor with vanilla; divide it into three parts before the cream is added. Into one third stir one ounce of melted chocolate. Into another third mix two tablespoonfuls of pistachio nuts chopped fine, and color it green (see page [392]). Arrange the three parts in layers in a mold, beginning with the white, and stir into each one, after it has begun to set, and just before putting it into the mold, a third of the whipped cream. By keeping it in a warm place the Bavarian will not set before it is wanted, and it can then be made to set quickly by placing it on ice.