Bavarian Cream (Quick)
Ingredients
- ½ lemon, grated rind and juice
- ½ cup white wine
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon granulated gelatine
- 1 tablespoon cold water
Steps
- 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.
More recipes with lemon, wine, eggs or gelatin
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.