Ingredients: |
Ingredients: 1 T. Gelatin 1/4 c. Cold water 1c. Scalded milk 3 eggs, separated 1/3 c. Sugar 1 t. Vanilla
For variations: Fruit: 1 c. Shredded, drained canned pineapple 1 c. Raspberries 1T. Lemon juice 1/2 c. Macaroon crumbs Chocolate: 1 square chocolate Bavarian: 1/2 c. Heavy cream, whipped Russian peach: Almond flavoring 1 T. Lemon juice 3/4 c. Crushed peach pulp 1/2 c. Heavy cream Ginger: 1/2 c. Heavy cream, whipped 2 T. Preserved ginger, mashed 2 T. Preserved ginger syrup Additional bits of ginger
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Directions: |
Directions:Soften gelatin in cold water for 5 minutes. Add milk. Combine egg yolks and sugar, add gelatin mixture and cook over hot water, stirring constantly, until sugar is dissolved. Cool and chill until slightly thickened. Add vanilla and fold in stiffly beaten egg whites. Turn into mold and chill until firm. Untold and serve with chocolate or caramel sauce or whipped cream and chopped maraschino cherries. For variations: Fruit: Just before folding in egg whites,add pineapple, raspberries, lemon juice, and crumbs. Chocolate: Add chocolate to milk and heat until chocolate is melted. Beat with egg beater until blended and proceed as directed. Bavarian: Just before folding in egg whites, fold in heavy cream. Russian peach: just before folding in egg whites,fold in mixture of lemon juice, peach pulp, and heavy cream. Chill until thickened, beat well, fold in egg whites., turn into mold and chill until firm.Almod flavoring. Ginger cream: Just before folding in egg whites, add heavy cream, mashed preservedginger and preserved ginger syrup. Serve with whipped cream and garnish with additional bits of ginger. |