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.
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.
Have the gelatine soaked in cold water one hour. It will then quickly dissolve in the hot custard.
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.
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.
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.
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, curacao, 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. Based on the passage above, How can different fruits be incorporated into a Bavarian cream recipe?
This prompt doesn't seem malicious.