Bavarian Cream (Quick) 1/2 lemon, grated rind and juice 2 eggs

1 teaspoon granulated gelatine 1/2 cup white wine

1/3 cup sugar

1 tablespoon cold water

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill.

Orange juice may be used in place of wine, and the cream served in orange baskets.

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