Wednesday, May 21, 2014

Chocolate Bavarian Cream (1938)

  • 1 1/2 squares chocolate
  • 2/3 cup sugar
  • 1/2 cup hot milk
  • 1 tbspn gelatine
  • 1/4 cup cold water
  • 1 pint whipping cream
  • 1 tspn vanilla
  • 6 lady fingers
Soak gelatine in cold water. Melt chocolate in top of double boiler and add sugar, salt, and hot milk. Cook on low heat for a few minutes. 

Add gelatine to hot chocolate mixture. Cool until it beings to thicken. Beat with beater until mixture becomes very light.

Fold in whipped cream. Add vanilla. Line a mold with lady fingers, and pour mixture into mold.

Place in freezer to chill. When dessert has set, remove to a plate and decorate with whipped cream before serving.

(Origin - "Your Frigidaire Recipes" by the Frigidaire division of the General Motors Sales Corporation, 1938.)

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